Ayran aşı is the summer soup of central Anatolia. Served hot it is yayla soup with wheat in it; chilled it is something else entirely: cool, sour and filling. If you are going to drink it cold, cool it thoroughly after boiling and leave it in the fridge overnight.
Ingredients
For the soup
For the egg-lemon thickening
For the top
Method
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Cook the wheat
Cook the soaked wheat in water for 40 minutes, until the grains open.
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Add the chickpeas
Add the cooked chickpeas and boil together for 5 minutes.
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Make the tempering mixture
Whisk the yoghurt, flour and egg smooth, then warm it by slowly adding hot liquid from the pan.
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Combine
Pour it in, stirring, add the salt and bring to the point of boiling, stirring without a break.
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Choose how to serve
Hot: drizzle with melted butter and dried mint. Cold: bring it to room temperature, chill for 4 hours and serve with fresh mint.
Tips
- If you are serving it cold, do not put it in the fridge hot; steam condenses on the lid and waters the soup down.
- It thickens as it cools; loosen it with a little cold water or ayran before serving.
- If you forgot to soak the wheat, it cooks in 20 minutes in a pressure cooker.
Nutrition
Values are per serving and approximate.