35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Gavari Soup
A hearty delicacy from traditional Anatolian cuisine, prepared with the perfect harmony of chickpeas and wheat.
- Prep
- 15 min
- Cook
- 40 min
- Time
- 55 min
- Servings
- 4
- Calories
- 210
- Level
- Moderate
- Heat
- Gentle heat
- Region
- Anatolia
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup boiled chickpeas
- 1 cup wheat (ashure style)
- 1 liter water
- 1 bowl strained yogurtInstead: strained yogurt
- 1 egg yolk
- 1 tbsp flour
- 2 tbsp butterInstead: olive oil
- 1 tsp dried mint
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Wash the wheat and boil until soft.
- 2
Add the boiled chickpeas and cook for a little longer.
- 3
In a separate bowl, whisk yogurt, flour, and egg yolk.
- 4
Temper the mixture with some soup broth and slowly pour into the pot.
- 5
Simmer on low heat for 5 more minutes.
- 6
Serve by drizzling with mint-infused melted butter.
Note. To prevent the yogurt from curdling, always temper the mixture with the hot soup broth before adding.
Questions
What is Gavari soup?
It is a traditional yogurt-based soup made with chickpeas and wheat in some regions of Anatolia.
Should I soak the wheat beforehand?
Yes, soaking the wheat overnight will significantly shorten the cooking time.
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