Behram soup Calories

To make Behram soup, cook the wheat and chickpeas until tender, then add cooked meat and its broth. Temper the yogurt with a little hot soup before stirring it into the pot, and keep the heat gentle to avoid curdling.

Behram soup is commonly made with whole, hulled wheat, often sold as wheat berries or soup wheat. Soaking it beforehand can help it cook more evenly; follow the package directions if your wheat is a different type.

Yogurt usually curdles in Behram soup when it is added cold to boiling liquid or heated too quickly. Whisk it with a few spoonfuls of hot broth first, add it gradually, and keep the soup below a rolling boil afterward.

Beef or lamb can be used in Behram soup, usually cut into small pieces and cooked until tender. Using the meat’s cooking broth gives the wheat and chickpeas a fuller savory flavor without requiring a separate stock.

Behram soup should be hearty and creamy but still easy to ladle, with the wheat and chickpeas intact. If it thickens too much as it rests, loosen it with hot water or broth while reheating.

Behram soup is distinguished by its combination of wheat, chickpeas, meat, and yogurt. Turkish wedding soups have different recipes depending on the region and may use other grains or a different broth, so the names do not always describe one fixed recipe.

Behram soup can be served with crusty bread and a simple salad. A little dried mint or pepper butter on top is optional; because the soup already contains yogurt, an additional yogurt side is usually unnecessary.

Behram soup keeps for about 2–3 days in a covered container in the refrigerator when cooled promptly. Reheat it gently, stirring often, and avoid leaving the yogurt-based soup at room temperature for an extended period.

You can freeze Behram soup, but the yogurt may separate and become grainy after thawing. For a smoother result, freeze the wheat, chickpeas, and meat without the yogurt, then temper and stir in fresh yogurt after reheating.