Turkish cuisine · Soups & Stews

Yarma Çorbası (Cracked Wheat Soup)

Creamy cracked wheat soup, bound with yogurt and finished with hot mint butter.

Ingredients · for 4 servings

• 150 g cracked wheat
• 400 g yogurt
• 1 egg
• 1 tbsp flour
• 1 onion
• 3 tbsp butter
• 1.2 l vegetable stock
• 1 tbsp dried mint
• salt, pepper

Instructions

1. Rinse the cracked wheat several times in cold water until it runs clear, and soak in cold water for 30 min.; then drain.
2. Finely dice the onion, sauté in 1 tbsp butter for 4–5 min. until translucent, add the cracked wheat and top up with the vegetable stock.
3. Simmer covered over low heat for 35–40 min. until the grains have burst and are tender and the soup has thickened noticeably.
4. Whisk the yogurt with egg and flour until smooth and gradually stir in two ladles of hot soup so the mixture warms slowly and doesn't curdle.
5. Pour the yogurt mixture into the pot while stirring constantly and keep stirring over the lowest heat for 5–6 min. until the soup binds silkily – it must not boil again; season with salt and pepper.
6. Heat the remaining butter with the mint for 30 sec. and drizzle the fragrant butter over the plated soup.