{ "id": 28450, "date": "2026-11-02T15:29:45", "date_gmt": "2026-11-02T07:29:45", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/ayran-wheat-chickpea-soup\/" }, "modified": "2026-11-02T15:29:45", "modified_gmt": "2026-11-02T07:29:45", "slug": "ayran-wheat-chickpea-soup", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/ayran-wheat-chickpea-soup\/", "title": { "rendered": "Chilled wheat and chickpea kefir soup" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

On hot summer days in eastern and southeastern Anatolia, cooks stir cooked wheat and chickpeas into cold yogurt thinned with water and finish the bowl with mint and dill. The result, ayran a\u015f\u0131, is cool and tangy, and it works as a starter or as a light meal on its own. Here plain milk kefir joins the yogurt, which makes the soup lighter and gives it a fresher tang.<\/p>\n

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Prep time<\/span>15 min<\/strong><\/div>\n
Total time<\/span>1 h 15 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Chilled<\/figure>\n

A drink that became a meal<\/h2>\n

The soup takes its name from ayran, the salted yogurt-and-water drink served with kebabs and meatballs, since its base is thinned yogurt of similar consistency. Add soft wheat and chickpeas, and the drink becomes something you eat with a spoon. Cooks in Gaziantep, \u015eanl\u0131urfa and Bitlis make the cold version, and around Van it also goes by mastava a\u015f\u0131. In Erzurum, the same name belongs to a different, hot soup of meatballs, wheat, coriander and yogurt, registered as a regional speciality in 2022.<\/p>\n

Keeping the yogurt smooth<\/h2>\n

A cold yogurt soup can split or turn watery, and Turkish cooks know exactly why. Yogurt curdles when it meets very hot or very cold ingredients too abruptly, when it is very low in fat or past its best, or when salt and acid go in at the wrong moment. That is why the wheat and chickpeas must be fully cooled and well drained, the water goes in a little at a time, and the salt comes last. Strained yogurt gives a thicker soup, and because it keeps thickening as it rests, a little cold water loosens it again before serving.<\/p>\n

Ways to serve and vary it<\/h2>\n

Serve the soup with toasted bread or thin lavash, or set it beside b\u00f6rek or k\u0131s\u0131r. Pearl barley or another grain can replace the wheat, and cooked green lentils can stand in for the chickpeas. Parsley works in place of dill, spring onion or diced cucumber add freshness, and a few spoons of milk soften the sourness. If you use dried mint, use less than fresh, and chop fresh mint very finely so it does not take over.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chilled wheat and chickpea kefir soup<\/h2>\n<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Chilling time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>