Çatalaşı soup Calories

Cook the wheat, chickpeas and green lentils until tender, then temper beaten yogurt with spoonfuls of hot broth. Stir the warmed yogurt mixture gradually into the pot and heat gently; a hard boil after adding yogurt can spoil its smooth texture.

Çatalaşı soup is associated with Eastern Anatolian cooking in Turkey. Its combination of wheat, chickpeas and green lentils makes a filling regional dish, while the yogurt dressing gives it a flavor and finish that distinguish it from many other legume soups.

No. Çatalaşı soup includes green lentils, but it also contains wheat and chickpeas, and is finished with a yogurt-based dressing. Those ingredients create a thicker, grainier soup than a typical lentil soup.

Yes, you can leave the yogurt out of Çatalaşı soup, though it will lose the creamy, gently tangy finish that is characteristic of the dish. The wheat, chickpeas and green lentils still make a substantial soup; add the yogurt only if you want the traditional dressing.

Temper the yogurt for Çatalaşı soup by whisking in hot broth a little at a time before adding it to the pot. Keep the soup at a gentle heat and stir as you pour; avoid letting it boil vigorously once the yogurt is in.

Çatalaşı soup can be served as a filling meal on its own, or alongside fresh bread and a simple salad. Its wheat and legumes make it hearty, so lighter accompaniments balance the meal better than another substantial grain dish.

Çatalaşı soup thickens as it stands because the wheat and lentils continue to absorb liquid. When reheating leftovers, stir in a little hot water until the soup reaches the consistency you want, then warm it gently.

You can freeze Çatalaşı soup, but its yogurt dressing may separate or become grainy after thawing. For a smoother result, freeze the cooked wheat-and-legume base without the yogurt, then add freshly prepared yogurt dressing when you reheat it.

Keep leftover Çatalaşı soup in a covered container in the refrigerator and use it within a few days. Refrigerate it promptly rather than leaving the yogurt-based soup at room temperature, and reheat only the portion you plan to eat.