Şorbê dên — Wheat and Chickpeas in Thick Yogurt

⏱ 90 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 150 g hulled wheat (Turkish Aşurelik buğday; soaked overnight)
  • 150 g dried chickpeas
  • water for soaking and cooking, as needed
  • 2 clove garlic
  • 750 g Turkish yogurt (10 % fat)
  • salt to taste
  • 3 tbsp olive oil
  • 1 tsp dried mint
  • 0.5 tsp red pepper flakes (Pul Biber)

Instructions

  1. The day before, cover the wheat and chickpeas separately in two bowls with plenty of cold water and leave to soak overnight. The next day, pour away the soaking water and rinse both under cold water.
  2. Put the wheat and chickpeas together in a pot, cover them with a good hand's breadth of fresh water, bring to the boil and skim off the foam. Simmer gently, covered, over a low heat until both are completely soft; top up with hot water if needed.
  3. Drain the wheat and chickpeas, reserving 150 ml of the cooking water, and leave them to cool to lukewarm in a bowl with a little salt.
  4. Meanwhile, peel the garlic and crush it to a fine paste with a pinch of salt. Stir the yogurt smooth with the garlic in a large bowl and loosen it with enough of the cooled cooking water to make it thick but soft enough to spoon.
  5. Only fold in the wheat and chickpeas once they are just lukewarm, and season with salt. Do not heat or boil the yogurt at this stage, or it will curdle.
  6. Spoon into deep bowls, drizzle the olive oil over the top and sprinkle with the mint, rubbed between your fingers, and the pepper flakes.
  7. Tip: Instead of 150 g dried chickpeas you can use 330 g drained canned chickpeas, which are only warmed with the wheat for the last 5 minutes. In summer the dish tastes great well chilled, with flatbread and black olives alongside. Covered, it keeps for two days in the fridge.
← Back
Şorbê dên — Wheat and Chickpeas in Thick Yogurt – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

kurdistansuppevegetarischklassiker

Şorbê dên — Wheat and Chickpeas in Thick Yogurt

A Kurdish classic from Afrin in northwestern Syria: in the olive-oil cooking of the Kurd-Dagh, hulled wheat and chickpeas are cooked until soft and stirred, lukewarm, into thick garlic yogurt instead of cooking the yogurt with them. For this, the wheat and chickpeas are soaked overnight. The cool, creamy bowl with its soft grains tastes fresh and slightly tangy, and green olive oil, dried mint and red pepper flakes on top add fragrance and a gentle heat.

⏱

Cook time

90 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

574 kcal

Calories

18 g

Protein

31 g

Fat

51 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.65 · ~€0.65/serving
  • 🛒

Instructions

  1. 1

    The day before, cover the wheat and chickpeas separately in two bowls with plenty of cold water and leave to soak overnight. The next day, pour away the soaking water and rinse both under cold water.

  2. 2

    Put the wheat and chickpeas together in a pot, cover them with a good hand's breadth of fresh water, bring to the boil and skim off the foam. Simmer gently, covered, over a low heat until both are completely soft; top up with hot water if needed.

  3. 3

    Drain the wheat and chickpeas, reserving 150 ml of the cooking water, and leave them to cool to lukewarm in a bowl with a little salt.

  4. 4

    Meanwhile, peel the garlic and crush it to a fine paste with a pinch of salt. Stir the yogurt smooth with the garlic in a large bowl and loosen it with enough of the cooled cooking water to make it thick but soft enough to spoon.

  5. 5

    Only fold in the wheat and chickpeas once they are just lukewarm, and season with salt. Do not heat or boil the yogurt at this stage, or it will curdle.

  6. 6

    Spoon into deep bowls, drizzle the olive oil over the top and sprinkle with the mint, rubbed between your fingers, and the pepper flakes.

  7. 7

    Tip: Instead of 150 g dried chickpeas you can use 330 g drained canned chickpeas, which are only warmed with the wheat for the last 5 minutes. In summer the dish tastes great well chilled, with flatbread and black olives alongside. Covered, it keeps for two days in the fridge.

Similar recipes

Şorbay çewender — Beetroot Soup with Spinach and Chickpeas⏱ 120 min

Şorbay çewender — Beetroot Soup with Spinach and Chickpeas

Tirşika Amedê — Sour Eggplant Stew with Minced Meat, Chickpeas and Yogurt⏱ 160 min

Tirşika Amedê — Sour Eggplant Stew with Minced Meat, Chickpeas and Yogurt

Çortî — Sauerkraut and Wheat Soup with Lamb⏱ 130 min

Çortî — Sauerkraut and Wheat Soup with Lamb

Taştê — The Kurdish Breakfast with Herb Cheese, Qeymax, Honey, Olives and Tea⏱ 55 min

Taştê — The Kurdish Breakfast with Herb Cheese, Qeymax, Honey, Olives and Tea

Xoşav — Compote of Dried Apricots, Prunes and Raisins⏱ 25 min

Xoşav — Compote of Dried Apricots, Prunes and Raisins

Zerde — Saffron Rice Pudding with Raisins and Almonds⏱ 80 min

Zerde — Saffron Rice Pudding with Raisins and Almonds

Çay — Kurdish Tea in a Glass⏱ 25 min

Çay — Kurdish Tea in a Glass

Şilik — Layered Pancakes with Grape Molasses and Walnuts⏱ 50 min

Şilik — Layered Pancakes with Grape Molasses and Walnuts