Turkish cuisine · Soups & Stews

Sakala Çarpan Soup

Thick Kayseri soup with dough diamonds, chickpeas, and yogurt, so thick it hits your beard when spooned.

Ingredients · for 4 servings

• 180 g flour
• 1 egg
• 200 g chickpeas
• 600 g yogurt
• 4 garlic cloves
• 1.2 l rich vegetable broth
• 60 g butter
• 1 tbsp mint
• 1 tsp pul biber (Turkish red pepper flakes)
• Salt

Instructions

1. Soak the chickpeas overnight, drain, and simmer in fresh water for 45 min. until soft; meanwhile knead flour, egg, 1 tsp salt, and 50 ml water into a firm dough and let rest for 30 min.
2. Roll the dough out 2 mm thin and cut into diamonds about 2 cm across; let dry slightly floured on a cloth.
3. Bring the vegetable broth to a boil, scatter in the dough diamonds, and cook for 8 min. until done and the broth turns slightly cloudy.
4. Add the cooked chickpeas and let simmer for another 5 min. so they take on the flavor.
5. Stir the yogurt with the finely crushed garlic and two ladles of hot soup until smooth, stir in over the lowest heat, and warm for 5 min. until the soup is thick enough that a spoon briefly stands upright – do not let it boil.
6. Heat the butter with mint and pul biber until foaming, pour over the bowls, and serve the soup hot.