Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
An indispensable dish for the winter months, Peskutan Soup takes its name from peskutan, a type of strained yogurt product specific to the region. Prepared in the livestock-rearing villages of Ulas during periods of abundant milk, it turns into this nutritious soup in winter. Enriched with split wheat and green lentils, it is served with bone broth and mint-infused butter sauce. You can find restaurants serving this dish on the Harita.
The biggest secret of the soup is stirring it constantly in the same direction so that the yogurt does not curdle while cooking. It differs from other yogurt soups across Türkiye with its sour and intense aroma.
Ingredients
- 500 grams of peskutan yogurt
- 1 cup of split wheat
- Half a cup of green lentils
- 1 onion
- 2 tablespoons of butter
- 1 tablespoon of dried mint
- Bone broth or water
Preparation
- Boil the split wheat and green lentils in separate pots until soft.
- Crush the peskutan yogurt with water to a smooth consistency and transfer to a pot.
- Add the boiled wheat and lentils to the yogurt, place on the stove, and stir continuously until boiling.
- In a separate pan, sauté chopped onion in butter, add mint, and pour over the soup before serving.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Sivas Katmer (Ulas Style)
This delicious pastry from the Ulas cuisine is known for its crispy, layered structure. It is commonly consumed during breakfast throughout Sivas .
Food
Sivas Meatballs (Ulas Style)
Prepared using only minced meat and salt, this geographically indicated meatball achieves a unique taste with the contribution of local meat producers in the Ulas district.
Food
Divrigi Pilaf (Ulas Style)
Enriched with lamb, chickpeas, raisins, and almonds, this grand pilaf is a feast dish served at weddings and special invitations in Ulas .