Legendary Dishes | Aş Çorbasi (einkorn soup)


For a taste of the neolithic this soup made with origin wheat is emblematic, just make sure your chicken stock has a high percentage of fat to bind the flour and produce a creamy texture. Seasonings 10,000 years ago would have been different and when we get an inkling of what they were we will tell you, but you can be sure they would have included indigenous herbs.

  • 2 litres chicken stock
  • 150 g einkorn whole flour
  • 150 g onion, chopped small
  • 45 g red pepper flakes
  • 30 g butter
  • 1 tbsp dried mint / thyme
  • 5 g salt

Fry onions in the butter in a soup pot, add two tablespoons of red pepper flakes, then the stock, bring to the boil. Add the flour, stirring with a whisk. Cook over a gentle heat for an hour.

Serve sprinkled with the herbs and remaining red pepper flakes.