Gendime with yogurt Calories

Gendime with yogurt is usually made with cooked hulled wheat, yogurt, water, and salt. Some regional or family recipes add chickpeas or beans, while garlic and dried mint are common ways to add flavor.

Cook the gendime in water until tender, then temper the yogurt by whisking in a little of the hot cooking liquid at a time. Stir the yogurt mixture into the pot over low heat, and avoid bringing the dish to a boil.

Gendime is hulled wheat, also commonly described as cracked or dehulled wheat in Turkish cooking. It is not the same as yogurt or a type of rice; the grains are cooked until tender before being combined with yogurt.

No, not always. Both can be yogurt-based Turkish dishes, but Gendime with yogurt centers on gendime, while ayran aşı recipes often include a mix of wheat and legumes such as chickpeas. Names and ingredients vary by region.

Yes, Gendime with yogurt can be served either warm or chilled. For a warm version, add tempered yogurt gently and keep the pot below a boil; for a cold version, chill it after cooking and loosen it with a little water if needed.

Soaking dry gendime beforehand is helpful because it softens the grains and can shorten cooking. Drain the soaking water, simmer the grains in fresh water until tender, and add the yogurt only after the gendime is fully cooked.

Aşurelik wheat, the hulled wheat sold for Turkish wheat pudding, is a close substitute for gendime in Gendime with yogurt. Cook it until tender before adding yogurt, since the exact cooking time varies with the grain and its age.

Gendime with yogurt keeps for about 2–3 days in a covered container in the refrigerator. Cool it promptly after cooking and do not leave the yogurt-based dish at room temperature for an extended time.

Reheat Gendime with yogurt gently over low heat, stirring often, and do not let it boil. If it has thickened in the fridge, stir in a little water; if the recipe is meant to be eaten cold, serve it chilled instead.