Turkish Öz Çorba – Hearty WHEAT & YOGURT Soup from Gaziantep

This comforting and nutritious soup is made with mashed wheat, creamy yogurt and a rich meat stock, then topped with crunchy almonds and pistachios for an irresistible nutty finish. Perfect for cold days or when you’re craving something cozy and hearty. An authentic recipe from the culinary heaven Gaziantep, hope you enjoy the video and let me know if you try the recipe!

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Ingredients:
• 150 g peeled wheat (asurelik bugday)
• 1 liter lamb / beef or chicken stock
• 500 g strained yogurt
• 1 egg
• 50 clarified butter
• 40 g pistachios, peeled
• 30 g unsalted almond
• 2 tsp salt
• Cinnamon, 1/2 tsp (optional)
• Water to soak and cook the wheat
Instructions:
1. Wash and soak the wheat in water overnight, drain the next day and transfer into a pot
2. Add 1 liter water, bring to a boil and skim off the foam on top
3. Switch to low heat and let it cook 30 – 45 mins until the wheat is doubled in size and softened
4. Add 1 tsp salt and cook for another 10 mins until the wheat is fully softened
5. Mash the wheat with a food processor / immersion blender into a chunky puree
6. Transfer the pureed wheat into a sieve, press and run the puree through the sieve back into the pan
7. Add 1.5 liters of stock, bring to a simmer while constantly stirring to incorporate
8. In a medium sauce pan, add the yogurt and crack open a whole egg
9. Stir well to mix the egg with the yogurt and heat up the mixture while constantly stirring
10. Just before the yogurt mixture starts simmering, gradually add 2 – 3 ladle of hot stock into the yogurt
11. Stir in the hot stock to get the temperature of yogurt mixture close to the hot stock
12. Slowly add back the yogurt mixture into the wheat and stock mixture
13. Add 1.5 tsp salt, heat up and stir constantly in the same direction until the soup starts simmering
14. Switch off the heat once the soup starts to simmer
15. In a small saucepan, bring 1 cup water to a boil; add the pistachios and almonds
16. Boil the almonds and pistachios for 5 mins until the skins are softened
17. Peel off the skins and set them aside
18. Heat up the clarified butter in a small sauce pan, add the almonds and fry for few mins until light brown
19. Add the pistachios and fry for another minute and remove from the heat, optionally add 1/2 tsp cinnamon
20. Pour the sizzling butter with almonds and pistachios over the soup, stir to mix.
21. Optionally add chili butter and dried mint butter for extra flavor
22. Serve warm and enjoy!


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