Ayran Aşı Soup is a traditional Anatolian soup made with yogurt, hulled wheat (for aşure), chickpeas, and local herbs (aşotu - Levisticum officinale or sometimes coriander/mint), and it can be consumed hot or cold. It is particularly widespread in the Eastern Anatolia Region, especially in various provinces such as Erzurum, Bayburt, and Erzincan.

_{Erzurum Ayran Aşı Soup (Northeast Anatolia Development Agency)}

History and Origin

Ayran aşı soup emerged as a result of Anatolia's agricultural and nomadic cultures. Its origins are based on yogurt and grain soups from Central Asia, and similar examples can be found in Seljuk and Ottoman cuisines. The combination of yogurt, grains (especially hulled wheat), and legumes created a food form suitable for the region's climatic conditions and nutritional needs.

In Erzurum, this soup is also called "denli çorba," taking its name from local ingredients such as "den" (hulled wheat) and "aş otu" (savory or fresh coriander/mint-like aromatic herb). The cold version is preferred as a refreshing option in the summer months, while the hot version is consumed especially in winter. It frequently finds its place on traditional tables as a fast-breaking meal during Ramadan.

Ayran Aşı Soup Recipe (From the Erzurum Region)

Ingredients:

• 2 kg strained yogurt
• ½ kg boiled hulled wheat (for aşure)
• 1 cup boiled chickpeas
• 1 tablespoon flour
• 1 egg
• 2 liters lukewarm water
• 1 tablespoon butter
• 1 handful of savory aş otu/coriander (or dried mint)

Preparation:

Before starting the soup, whisk the yogurt, flour, egg, and lukewarm water thoroughly in a large bowl until smooth. It is important for the mixture to be smooth to prevent the yogurt from curdling. Then, add the previously boiled hulled wheat and chickpeas. Place the mixture on the stove over medium heat, stirring constantly, and wait until it reaches a boil. Once it starts boiling, reduce the heat and simmer for another 1-2 minutes. In a separate pan, melt the butter, add the savory aş otu (or dried mint if unavailable), and sauté lightly until fragrant. Pour this sauce over the soup and serve hot or warm.

Nutritional Properties

Ayran aşı soup is a balanced source of nutrition, combining yogurt, which is high in protein and calcium, with fiber-rich grains and chickpeas. This soup is frequently consumed, especially by individuals returning from the fields or vineyards in the region, and it reflects a culinary habit shaped by the geographical conditions and seasons of the area. Traditionally served with tandoor bread or thin lavash bread, the soup often appears at local food festivals and in home kitchens.