Millet Soup
(Akdarı Soup)

A traditional recipe serving 6–8 people, combining the nourishing texture of millet with yogurt to create a light yet satisfying soup.

🛒 Ingredients (Serves 6–8)

Main Ingredients:
500 g cracked millet
500 g yogurt
500 g strained yogurt (Greek-style yogurt)
Salt

Optional:
1 bunch fresh mint
Wild mint (yarpız) or beet leaves
Dried mint

🥣 Preparation

Wash the millet thoroughly and soak it in plenty of water overnight before making the soup.

🔥 Instructions

After soaking, rinse the millet well and place it in a pot. Add enough water to cover it by about 2–3 cm (1 inch) and add salt. Cook over medium heat until tender.

If the millet is not fully cooked, add hot water as needed and continue cooking.

If using wild mint or beet leaves, finely chop them and add to the cooked millet.

Once cooked, remove from heat and let it cool.

Dilute the yogurt or strained yogurt slightly with water, then mix it with the cooled millet. Adjust salt to taste and serve.

If desired, garnish with finely chopped fresh mint. Fresh mint does not need to be cooked beforehand. Dried mint may also be used.

✅ Tip

To prevent sticking, avoid stirring the millet until it begins to absorb the water during cooking.

Enjoy your meal 🥣