Registered in 2021, Amasya Toyga Çorbası is associated with Amasya’s weddings and special invitations. Its name points to toyga, described in the registration as hulled white wheat with Central Asian roots. The regional version uses strained yogurt made from cow, goat or buffalo milk and yarma—hard wheat traditionally boiled, dried, pounded and hulled. This recipe follows the registered four-serving formula and its defining constant-stirring method.
Amasya Toyga Çorbası — Recipe Card
Amasya Yogurt Soup with Pearled Wheat and Chickpeas
Makes 4 servings · Makes 4 generous soup servings.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Amasya Toyga Çorbası
Whisk the yogurt base
In a heavy saucepan, whisk the strained yogurt, flour and egg yolk until completely smooth. Gradually whisk in 200 ml/¾ cup plus 1 tablespoon of the water.
Add water and wheat
Whisk in the remaining 1 litre/4¼ cups water. Add the rinsed pearled wheat and set the pan over medium-low heat.
Bring up the heat slowly
Stir continuously, scraping the base and corners, until the soup reaches a steady simmer, about 15–20 minutes. Do not cover or let it boil violently. The mixture should remain smooth and reach at least 71°C/160°F.
Cook the wheat
After the first simmer, cook for 10–15 minutes, stirring often so the wheat neither clumps nor sticks.
Add the chickpeas
Stir in the cooked chickpeas and simmer gently for 10–15 minutes more, until the wheat is tender and the soup is creamy but spoonable. Add a little hot water at any stage if it becomes too thick.
Finish with mint butter
Melt the butter in a small pan over low heat. Add the dried mint and salt, stir for 20–30 seconds without browning the mint, then mix the fragrant butter into the soup. Rest 5 minutes and serve hot.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-yogurt-wheat-and-chickpea-soup-amasya-toyga-corbasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Registered formula
The registered four-serving formula uses 55 g pearled wheat, 200 g strained yogurt, 15 g wheat flour, 1 egg yolk, 140 g cooked chickpeas, 2 g salt, 1.2 litres water, 15 g butter and 3 g dried mint.
Wheat choice
Use pearled whole wheat sold as yarma or dövme, not fine bulgur or rice. Cooking time varies with how heavily the grain is pearled; continue gently until tender.
Prevent splitting
Full-fat strained yogurt, gradual dilution and uninterrupted stirring until simmering give the most stable texture. Avoid adding cold liquid once the soup is hot.
Heat level
No added chili. The registered Amasya version is seasoned with dried mint rather than red pepper.
Dietary and allergens
Vegetarian. Contains wheat, egg and dairy, so it is not vegan or gluten-free. Check packaged chickpeas and dairy labels for any relevant allergen statements.
Food safety
Cook the egg-thickened soup to at least 71°C/160°F. Refrigerate within 2 hours, or within 1 hour above 32°C/90°F, in shallow covered containers.
How to store and reheat Amasya Toyga Çorbası
Refrigerate in shallow covered containers within 2 hours (1 hour above 32°C/90°F) and use within 4 days. Reheat gently while stirring to 74°C/165°F; thin with water if needed and do not boil hard. Freeze for up to 1 month only if necessary—the yogurt may become slightly grainy after thawing.
Amasya Toyga Çorbası: questions and answers
What is yarma or dövme?
It is hulled or pearled wheat. The Amasya registration describes a hard local wheat that is boiled, dried, pounded and stripped of its husk.
Why did my yogurt soup split?
The heat was probably too high or stirring stopped before simmering. Begin with a smooth cold mixture, heat gradually and stir continuously.
Can I use Greek yogurt?
A plain full-fat Greek-style yogurt is a practical substitute for Turkish süzme yoğurt. If it is exceptionally thick, use the recipe water to loosen it gradually.
Can I use canned chickpeas?
Yes. Drain and rinse them, then weigh 140 g and add only after the wheat has simmered for 10–15 minutes.
