---
title: Ayran Aşı Soup
slug: ayran-asi-soup-0d0e1
url: /detay/ayran-asi-soup-0d0e1
type: article
language: English
entity:
  primary: Ayran Aşı Soup
  type: article
  disambiguation: Ayran Aşı Soup: Delicious Anatolian yogurt soup with hulled wheat & chickpeas. Hot or cold!
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
    - name: General Knowledge
      slug: genel-kultur
      url: /kategori/genel-kultur
  tags:
    - Soup
    - LocalFoods
    - TraditionalFoods
    - ayranasisoup
    - erzurumcuisineculture
author: Büşranur Akpınar
created_at: 2025-04-15T23:51:04.492735+03:00
updated_at: 2025-04-25T09:51:58.008340+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/04/15/kv1PD4J9hi4cZ8pm1pxeBeQIPfCtEZSc.jpg
---

# Ayran Aşı Soup

<!-- CONTEXT: KURE Information Cards for "Ayran Aşı Soup" -->

## KURE Information Cards

### KURE Information Card: Ayran Aşı Soup

![ayran.jpg](https://cdn.t3pedia.org/media/uploads/2025/04/15/RgcZ8EusrvKx5NsHEZ3kVFO5mPR2R7iz.jpg)

| Field | Value |
|-------|-------|
| Region(s) | Erzurum – Eastern Anatolia Region |
| Accompaniments | Tandoor bread Lavash |
| Presentation Style | Hot or warm with butter and aş otu sauce |
| Serving Style | Hot or warm with sauce on top |
| Cooking Time | Approximately 25-30 minutes |
| Main Ingredients | Yogurt Hulled wheat (for aşure) Chickpeas Aş otu (Levisticum officinale) |

<!-- CONTEXT: Article Content for "Ayran Aşı Soup" -->

## Article Content

**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](/en/detay/erzurum-ayran-asi-soup-c7143/llms.txt), [Bayburt](/en/detay/bayburt-sweet-soup-2fcd6/llms.txt), and [Erzincan](/en/detay/barren-27da6/llms.txt).

![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/04/15/zHUXh6QttipDWc4sH2NWU0ZFzyEnEomd.jpg)
*Erzurum Ayran Aşı Soup (Northeast Anatolia Development Agency)*

### **History and Origin** 

[Ayran aşı soup](/en/detay/ayran-asi-corbasi-69b0e/llms.txt) 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](/en/detay/erzurumun-mis-kokulu-yesilligi-asotu-836eb/llms.txt)" (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.

<!-- CONTEXT: Academic Sources and References for "Ayran Aşı Soup" -->

## Academic Sources and References

1. Erzurum Provincial Directorate of Culture and Tourism. “Coğrafi İşaretli Ürünler.” T.C. Kültür ve Turizm Bakanlığı Erzurum İl Kültür ve Turizm Müdürlüğü, Accessed April 13, 2025. https://erzurum.ktb.gov.tr/TR-230959/cografi-isaretli-urunler.html Erzurum Provincial Directorate of Culture and Tourism. “Ne Yenir?” T.C. Kültür ve Turizm Bakanlığı Erzurum İl Kültür ve Turizm Müdürlüğü, Accessed April 13, 2025. https://erzurum.ktb.gov.tr/TR-56088/ne-yenir.html Kültür Portalı. “Ayran Aşı.” T.C. Kültür ve Turizm Bakanlığı Kültür Portalı, Accessed April 13, 2025. https://www.kulturportali.gov.tr/turkiye/erzurum/neyenir/ayran-asi827590 Northeast Anatolia Development Agency (KUDAKA). “Erzurum Ayran Aşı.” KUDAKA – Erzurum Yöresel Ürünler, Accessed April 13, 2025. https://kudaka.gov.tr/bolgemiz/erzurum/erzurum-yoresel-urunler/erzurum-ayran-asi