Maras soup Calories

To make Maras soup, simmer dövme and chickpeas until tender, then cook them with meat until it softens. Temper whisked yogurt with a little hot broth, stir it into the pot, and warm gently without bringing the soup to a hard boil.

Maras soup comes from Kahramanmaraş in southeastern Türkiye. It is a regional home-style dish known for combining meat and yogurt with wheat, and recipes can vary between households.

No, Maras soup is not the same as Turkish tarhana soup. Maras soup is commonly made with meat, yogurt, wheat, and chickpeas, while tarhana soup gets its distinctive base from dried, fermented tarhana.

Yes, you can make a meat-free version of Maras soup by leaving out the meat and using water or vegetable stock. Keep the dövme, chickpeas, and yogurt, and simmer until the grains and legumes are tender.

Temper the yogurt before adding it to Maras soup: whisk it, then gradually mix in a little hot broth. Stir the warmed yogurt mixture into the pot over low heat, and avoid letting the soup boil vigorously afterward.

Maras soup is usually made with dövme, a form of hulled, cracked wheat also known as wheat berries or coarse wheat in some English recipes. It gives the soup its chewy texture; soaking it first helps it cook more evenly.

Serve Maras soup with crusty bread, a simple salad, or pickles. Since the soup already contains hearty ingredients such as meat and wheat, lighter sides complement it without making the meal feel too heavy.

Maras soup keeps for about 2–3 days in a covered container in the refrigerator. Refrigerate leftovers promptly, and reheat them gently while stirring so the yogurt-based broth is less likely to separate.

Yes, Maras soup can be frozen, but its yogurt broth may separate or change texture after thawing. For a better result, freeze the soup before adding the yogurt, then stir in freshly tempered yogurt when reheating.