In Ağrı, Ayran Aşı soup is also called Gırar. On the other hand, penpalaceae is a mint-type plant with flowers in rings, separated from each other, with short stems, more or less hairy, and fragrant.
Ingredients
- 1 egg
- 2 tablespoons of flour
- 5 cups yoghurt or buttermilk
- 1 glass of ashure wheat
- 1 tea glass of boiled chickpeas
- 1 bunch of melon or mint
- salt
- water
How It Is Made
Flour, egg, yoghurt are whisked with water. Add soaked wheat and chickpeas into the prepared mixture and stir until it boils, then add salt. When the wheat becomes soft, it is removed from the stove and served cold or hot by sprinkling chopped penny-pink or mint on top. In the method in Bingöl, boiled kenger root is added. Ayran vaccine is made with bulgur according to the method in Iğdır, and greens such as hibiscus, evelik, beet leaves and garlic are also added. Boil bulgur by putting water in a pot. Add all the finely chopped herbs and cook thoroughly. 4 spoons of flour are crushed in water and added to the mixture. On the other hand, ayran is prepared, the garlic is crushed and added to the ayran. Add buttermilk to the cooked mixture. Boil it for a while and then remove it from the heat. Fresh pendant or mint is used in summer and dried in winter. Ayran soup is consumed hot in winter and cold in summer. In the buttermilk dish in Batman, after the wheat is thoroughly cooked, buttermilk is added, boiled a little more and left to rest. After it cools down, it is eaten by pouring molasses or salt over it.
Source: Ministry of Culture and Tourism Publications, Anatolian Food Art, 2018
Agri Food Series
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