Ayran Asi (Turkish Cold Yoghurt Soup with Chickpeas and Mint)
A cooling Anatolian summer soup of ayran, tender bulgur and chickpeas, scented with dried mint and dill and served over ice.
- Time25 min plus chilling
- LevelEasy
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the bulgur in a pan with 200 ml water and a pinch of salt. Bring to the boil, cover and simmer for 10 minutes, then switch off and leave covered for 5 minutes. Spread out on a plate to cool.
10 min - 2
Whisk the yoghurt with the cold water, garlic and salt until completely smooth and thin like single cream.
- 3
Stir in the cooled bulgur, chickpeas, 1 tsp of the mint and the dill.
- 4
Chill for at least 1 hour, until very cold.
60 min - 5
Warm the olive oil with the remaining mint and chilli flakes for 20 seconds, until fragrant.
- 6
Taste and adjust the salt. Ladle into bowls over a few ice cubes and swirl the minty oil on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.