Ayran Aşı (Ayran aşı)
Overview
Ayran aşı is a yogurt and wheat soup made in several Anatolian regions, and its most distinctive form is eaten cold in summer. Hulled wheat and chickpeas are cooked until tender and cooled, then mixed with diluted yogurt or ayran and plenty of mint or other fresh herbs. The result is refreshing, tangy and filling at the same time. In winter, some families serve a hot version, thickened with egg like other yogurt soups. It is a good example of rural cooking based on grain and dairy.
History
Ayran, a salted yogurt drink, is one of Turkey's most popular beverages, and turning it into a soup with grain was a natural step in farming communities. Versions of ayran aşı are known in central and eastern provinces, each with its own herbs and grains. Similar cold yogurt and grain soups appear in neighbouring cuisines of the Caucasus and Iran.
Main ingredients
Yogurt or ayran, wheat berries, chickpeas, dried mint, herbs. The soup is built on yogurt and water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~55 min
Ingredients
- 120 g hulled wheat, soaked overnight
- 1 cup cooked chickpeas
- 600 g yogurt
- 500 ml cold water
- 2 tbsp dried mint or fresh herbs
- salt
Method
- Cook the wheat in water until tender, about 30-40 minutes, and drain.
- Cool the wheat and mix with chickpeas.
- Whisk yogurt with cold water and salt until smooth, then stir in the grains.
- Add mint or herbs and chill before serving; or warm gently for a hot version.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.