The Scented Greenery of Erzurum: Aşotu

When you enter a kitchen, think of the delightful aromas of food that reach your nose. Some scents are unique to just one city, one region. The fragrance of “Aşotu” is precisely such a signature of Erzurum cuisine! This vibrant green, fragrant herb imparts such a distinctive flavor to so many dishes cooked in Erzurum that it is impossible to imagine ayran aşı soup or lor dolma without it. Let us embark on a journey into the green world of this sharp and refreshing taste.

Aşotu is a special herb that resembles parsley but has a much sharper and more intense aroma and flavor. In fact, it is a regional variety of the plant known worldwide as “cilantro” or “coriander”; locals in Erzurum also call it “kinzi.” What distinguishes it from other herbs is its unique, almost perfumed, powerful fragrance. This scent is so distinct that even with your eyes closed, you could immediately tell if you were passing a stall selling Aşotu in an Erzurum market. Its taste, like its aroma, is refreshing and slightly reminiscent of lemon.

Aşotu is the very green star of Erzurum cuisine and forms the secret to the flavor of many dishes. Its most prominent use is in the famous “Ayran Aşı Çorbası,” made with yogurt. After the soup is cooked, fresh chopped Aşotu is added, lending it an incredible freshness and fragrance. Another dish where it plays a leading role is “Lor Dolma.” The filling, made from lor cheese, bulgur, and other ingredients, is generously seasoned with Aşotu, giving the dolma a flavor and aroma unlike any other you have known. Aşotu is not merely an ingredient in these dishes—it is their identity.

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The role of Aşotu is not limited to meals alone. It is also an indispensable part of breakfast tables in Erzurum. Finely chopped fresh Aşotu is mixed with lor cheese or civil cheese and spread on bread for a delightful bite. When the salty, milky taste of the cheese meets the sharp, refreshing aroma of Aşotu, a remarkable flavor emerges. For the people of Erzurum, this unique herb is regarded as one of the most delicious symbols of spring’s arrival, freshness, and naturalness.

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