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Taking its name from 'gocu', the local word for cracked wheat, this soup is frequently cooked in the Ovacik region, especially after harvest seasons. Wheat soaked overnight is boiled until soft, and then combined with a liaison prepared with strained yogurt, flour, and egg. It is served topped with melted local butter and dried mint. You can visit the village markets on the Harita to trace this traditional flavor.
Ingredients
- 1 cup of gocu (cracked wheat)
- 1 cup of strained yogurt
- 1 tablespoon of flour
- 1 egg yolk
- 2 tablespoons of butter
- 1 tablespoon of dried mint
- 6 cups of water
Preparation
- Soak the cracked wheat overnight and boil it in plenty of water the next day until soft.
- In a bowl, whisk the strained yogurt, flour, and egg yolk until smooth.
- Take some hot water from the boiling wheat to warm up the yogurt mixture (tempering).
- Slowly pour the warmed mixture into the pot while stirring the soup continuously and bring to a boil.
- Heat butter in a pan, add mint, and pour it over the soup before serving.
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