Yoğurtlu Nohut

Yoğurtlu Nohut is a traditional Turkish dish consisting of chickpeas simmered in a creamy yogurt sauce, often served warm or at room temperature. Its origins trace back to Gaziantep, a city in southeastern Türkiye renowned for its rich culinary heritage. The dish is a staple of home cooking and meze spreads, prized for its simplicity and balance of tangy, savory, and earthy flavors.

Key ingredients include dried chickpeas, full-fat yogurt, garlic, salt, and butter. The chickpeas are typically soaked overnight, then boiled until tender. The yogurt is whisked with crushed garlic and a pinch of salt, then gently combined with the warm chickpeas to avoid curdling. A finishing touch of sizzling butter—sometimes infused with dried mint or Aleppo pepper—is poured over the top just before serving.

A great version of Yoğurtlu Nohut is distinguished by the texture of the chickpeas: they must be creamy and fully tender but not mushy. The yogurt sauce should be thick, tangy, and lightly garlicky, coating each chickpea without being watery. The hot butter drizzle should sizzle on contact, releasing a fragrant aroma that elevates the dish.

Regional variations exist across Türkiye. In Gaziantep, the dish may be served as a meze alongside kebabs, as seen at the renowned venue İmam Çağdaş, where food traveler Mark Wiens praised its authentic preparation. Some versions incorporate a sprinkle of sumac or a dash of red pepper flakes for extra acidity and heat. In other regions, the dish is made with dried beans or even eggplant, but the Gaziantep-style Yoğurtlu Nohut remains the benchmark for quality.