This recipe is from Mahmud Nedim’s book dating back to 1898. The original name is Ayran Soup, and Ayran is a drink prepared by diluting yogurt and adding salt to taste. The other names for the soup are yogurt soup with wheat and cold soup. I first tasted it on a farmland at a lunch and has become my favourite summer soup for years to come. It is a life saver when you need a quick meal if you have it in the fridge.
The soup is very easy to prepare and delicious, especially in hot summer days when you can have it chilled.
Difficulty 1 out of 10
- 1 cup wheat
- 2 ½ cup yogurt
- Dried mint
- 1 teaspoon salt
Wash the wheat and put in water and let rest for a night.
Drain the wheat and place in a skillet.
Add water to just cover it.
Boil the wheat until they split.
Add 2/3 of the yogurt.
Add in the salt.
Stir and remove from heat. Let it cool.
Taste and add more yogurt or water to adjust thickness.
Sprinkle dried mint and serve.
Notes on Yogurt Soup
- If you use cracked wheat, you will not need to keep it in water for a full night. They will cook quickly and you can have an easy and quick meal, but the feel, not the taste, will be slightly different.
- You can adjust its thickness after you remove it from heat, by adding water or yogurt.
- You can have the soup hot or cold. I recommend you let it cool once to let the taste mature.
- If you are planning to have it hot, mix a tablespoon of flour with some yogurt and add it in the soup after the wheat are split and let it boil longer to let the flour cook.
- Yogurt soup is recommended by dieticians and keeps a person feeling full for a long time.
- You can flavour it up by adding chili flakes fried in oil.
- Some people do not like it when the yogurt splits in boiling water. If you so prefer you can add the yogurt after the wheat is cooled for a smooth soup.