Yogurt Dövme Soup (Yoğurtlu dövme çorbası)
Overview
Yoğurtlu dövme çorbası is a tangy yogurt soup with hulled wheat and chickpeas, made across Kahramanmaraş and especially loved in Pazarcık. Dövme, wheat whose husk has been pounded off, and chickpeas are soaked overnight and boiled until tender. Yogurt is whisked with a spoonful of flour and water so it does not split, then cooked with the wheat and chickpeas while being stirred until it boils and thickens. The soup is finished with dried mint sizzled in butter, sometimes with Maraş chilli. It is eaten hot in winter, and in summer it is chilled and served cold as a cooling, filling meal.
History
Dövme is one of the main grains of Kahramanmaraş cooking, used in ekşili, tarhana and many other local dishes. Yogurt is just as central, so soups that join the two are made in almost every home. In Pazarcık, a farming district famous for its wheat, chickpeas and dairy, yoğurtlu dövme is named among the dishes every visitor should try.
Main ingredients
Hulled wheat (dövme), yogurt, chickpeas, flour, butter, dried mint. The soup is built on yogurt and water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Chickpea soups · Yogurt soups · Barley and grains soups · Mint soups · More soups from Türkiye
Recipe
Method
- 150 min
Boil the wheat and chickpeas in fresh water for 50 minutes until tender and drain.
- 2
Whisk the yogurt with the flour, salt and water until smooth.
- 35 min
Cook the yogurt with the wheat and chickpeas, stirring constantly until it boils, then simmer for 5 minutes.
- 4
Pour over mint sizzled in butter and serve hot, or chill and serve cold.
- ✓
Serve. About 1h 25m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
