Toyga Soup

Sample Dishes from Turkish Cuisine

Toyga Soup (Toyga Çorbası)

Chickpeas1/3 cup60 gr
Dövme1/2 cup90 gr
Water5 cup1 kg
Flour3 tablespoon18 gr
Yogurt1 2/3 cup360 gr
Salt2 teaspoon12 gr
Butter or margarine4 tablespoon40 gr
Mint1 tablespoon1.3 gr


Soak chickpeas and dövme overnight with 1 cup of water. Cook over low heat with remaining water in a pressure saucepan for 40-50 minutes or until tender. Combine yogurt and flour mixing well. Blend in chickpeas-dövme mixture gradually, stirring constantly. Season with salt. Simmer gently for 10 minutes. Melt margarine in a skillet. Add crushed mint and red pepper; stir. Sprinkle over soup. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy179 cal
Protein6,2 g
Fat7,7 g
Carbohydrates22,3 g
Calcium89 mg
Iron1,09 mg
Phosphorus133 mg
Zinc1 mg
Sodium916 mg
Vitamin A180 iu
Thiamine0,10 mg
Riboflavin0,12 mg
Niacin0,61 mg
Vitamin C0 mg
Cholesterol8 mg

Regional Characteristics:

This soup is from the Central Anatolia. In some areas, chickpeas and dövme are cooked without adding fat and served cold by adding yogurt or ayran. In Sivas province green lentil is used besides chickpeas. In some recipes, rice is used instead of dövme.