Akyurt Toyga Aşı

Akyurt Toyga Aşı, also known as Akyurt Toyga Soup, is a traditional Turkish soup specific to the Akyurt district of Ankara. Registered as a Geographical Indication on 26 April 2022 under Law No. 6769 on Industrial Property, it has been protected since 30 January 2021. This soup holds an important place in Akyurt’s culinary culture and is traditionally prepared for communal events such as weddings, mevlit ceremonies, funerals and pilgrim send-offs, earning it the local name “wedding soup.” The original production method and its deep connection to the region’s cultural fabric are fundamental elements that identify it with Akyurt district.

Definition and Distinctive Characteristics

Akyurt Toyga Aşı is a soup distinguished by its creamy texture and the subtle sour note imparted by yogurt, prepared using strained yogurt, whole cracked wheat, wheat flour, egg and water. It is served with a sauce made from melted butter, red pepper flakes and dried mint drizzled on top. The unique preparation method and its integral role in Akyurt’s social traditions reinforce its geographical identity. These characteristics ensure that the soup is not merely a dish but an essential part of Akyurt’s cultural heritage.

Ingredients (for 5 servings)

• 300 g strained yogurt
• 100 g soaked cracked wheat
• 1 egg
• 20 g wheat flour
• 1800 ml water
• 15 g salt
• 10 ml liquid oil
• 50 g butter
• Dried mint
• Red pepper flakes

Production Method

Cracked Wheat Preparation

The cracked wheat used in Akyurt Toyga Aşı is preferably sourced from the Akyurt region and selected from hard wheat varieties. The wheat is cleaned using a process called “ekin çalkama,” in which it is passed through large sieves. Cracked wheat production is carried out by two distinct methods:

1. Traditional Stone Mill Method: Wheat is placed in stone mortars, lightly moistened with water, mixed and pounded with a mallet to separate the husks, resulting in cracked wheat.
2. Modern Mill Method: Wheat is ground or pounded in electric mills, then rubbed in water to remove the husks. After draining, the cracked wheat is spread in a thin layer on a clean cloth and dried for one to two days. Once dried, it is sifted through large sieves (kalbur) to remove impurities and stored in sacks in a dry environment.

Preparation of Akyurt Toyga Aşı

Two distinct methods are used in preparing the soup, both deeply rooted in Akyurt’s culinary tradition:

1. Method: Preparation with Soaked Cracked Wheat

• The cracked wheat is washed, drained and left to soak overnight in 400 ml of water until swollen.
• In a deep pot, 300 g of strained yogurt, 1 egg, 20 g of wheat flour and 600 ml of water are thoroughly mixed.
• The soaked and drained cracked wheat is added to the pot along with 400 ml of cold water and 10 ml of liquid oil.
• The mixture is placed on the stove and continuously stirred with a wooden spoon until it begins to boil.
• When boiling starts, 1 litre of hot water is added and stirring continues.
• Once the soup reaches a boil, the heat is reduced, 15 g of salt is added and stirred in.
• The stove is turned off when the cracked wheat grains are fully cooked (approximately one hour).
• Before serving, 50 g of melted butter is mixed with red pepper flakes, and dried mint is added immediately before removing from heat. This sauce is drizzled over the soup before serving.

2. Method: Preparation with Yogurt-Cracked Wheat Mixture

• The cracked wheat and strained yogurt are mixed together the night before, placed in bags and left to rest.
• The following morning, flour and egg are added to this mixture to prepare the soup.
• This method is especially preferred for large gatherings such as weddings and is a traditional practice in Akyurt’s culinary customs.

Geographical Link and Oversight

Akyurt Toyga Aşı carries a geographical link because all stages of its production occur within the boundaries of Akyurt district. The unique preparation method and its central role in the region’s social traditions reinforce its strong association with Akyurt. The registration was carried out by the Akyurt Municipality, and the soup’s name and logo are used on products or packaging; in cases where they cannot be used, they are displayed prominently within establishments.

Inspections are conducted annually by a minimum three-member inspection body composed of experts from the Akyurt Municipality, the Akyurt District Directorate of Agriculture and Forestry, and the Akyurt District Directorate of Health, under the coordination of the Akyurt Municipality. Additional inspections may be carried out at any time upon request or complaint. The inspection criteria are as follows:

• The cracked wheat must be sourced from the Akyurt region.
• Compliance with the traditional production method.
• Correct use of the designation “Akyurt Toyga Aşı,” its logo and the Geographical Indication emblem.

The inspection body may obtain expert support or procure services from public or private institutions when necessary. The registering Akyurt Municipality is responsible for pursuing legal procedures to protect these rights.