Toyga soup is a mixture of wheat berries, chickpeas, yogurt and flour. The preparation is not a hassle at all, very easy and short.
You can use canned chickpeas, just rinse before adding to the soup as some canned chickpeas contain a lot of salt in them. If you will use dry chickpeas, soaking the night before will help speed up the boiling. Do not forget that the chickpeas almost double when boiled. If you want to read more about whether to soak chickpeas or not you can check the Guardian.
How to soak chickpeas?
I simply put the chickpeas in the pot I will boil them and add a teaspoon of salt. Then pour water to cover the chickpeas. Next day, inse and put fresh water and bring to boil. I skim and discard the ugly foams. Check once in a while to see if the chickpeas are boiled enough.
For this soup you also need to boil the wheat berries before adding to the soup. Do this separately as the cooking time will be different than the chickpeas.
How to thicken the soup?
This recipe involves thickening with flour, yogurt and egg yolk. First break the egg and separate the egg yolk into a small bowl. Add a pinch of salt and whisk with a fork. Only then add the yogurt and the flour. Mix all well until there are no flour bubbles left. Then add spoons of warm soup into this mixture while mixing vigorously. Continue adding warm soup until the thickening mixture reaches the soup heat. Only then add the thickening mixture to the main pot.
If you find the consistency of the soup too thick, you can add warm water gradually to reach the level of thickness that is right for you. Do not forget to adjust the spices too.
Toyga soup is prepared in several different variation generally in central Turkey regions. During summer it is also served cold.
If you liked this soup, you might want to try another soup with yogurt for next time; the Prairie Soup.
Hope you will enjoy this rich soup.
Chickpeas and Wheat Berries Soup
Ingredients
- ½ cup wheat berries boiled
- ¾ cup chickpeas boiled or can
Thickenning Mixture
- 4 tablespoons yogurt
- 2 tablespoons flour
- 1 egg yolk
- 1 teaspoon salt
Garnish
- 1 teaspoon butter
- 1 teaspoon dry mint flakes
- 1 teaspoon red pepper flakes optional
Instructions
- To boil the wheat berries, place them in a bowl, cover with exceeding water and cook until soft. Use a pressure cooker if available. Soak in water the night before to speed up the cooking time. Drain and set aside.
- Add water to cover the chickpeas and boil. If foams apprear skim and discard. Boil until soft. Drain and set aside. You might want to use the water of the chickpeas for the soup, this is optional.
- Meanwhile, add all the thickenning mixture ingredients in to a pot and mix with a wire wisk until all blended and a creamy texture is obtained.
- Then add cold water and mix to blend again.
- Move the pot with the thickenning mixture on to the stove with medium-high heat and continue to mix mix until the water comes to boil.
- Add the chickpeas and the wheat berries.
- Add salt to taste.
- Bring to boil again and let simmer for 2-3 minutes. Taste and adjust the salt.
- For garnish and additional taste, melt the butter in a saucepan over medium-low heat. Sprinkle with red pepper flakes and dry mint flakes.
- Drizzle on each bowl or on the main pot. Serve while still warm.