Soak 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of whole wheat berries and 1/2 water glass of chickpeas separately in water overnight. Transfer the fully soaked wheat to a deep pot. Add 6 water glasses of drinking water and boil over medium heat. Do not discard the cooking water — the soup will be made with it.

Place the chickpeas in a separate pot and boil over medium heat with enough water to cover them.

Add 1/2 dessert spoon of salt to 500 g of strained yogurt and stir in a small bowl until smooth.

Drain the boiled chickpeas and transfer them to the wheat pot, stirring gently. Once you've confirmed the wheat is fully cooked, remove the pot from the heat and let it cool. Add the whisked strained yogurt to the cooled wheat and chickpea soup. When serving, sprinkle 1 dessert spoon of dried mint on top.

About This Recipe

Although the exact date of its origin is not precisely known, the word “yogurt” in its modern sense appears in the Dīwān Lughāt al-Turk written by Mahmud al-Kashgari in the eleventh century, as well as in the Kutadgu Bilig written by Yusuf Khass Hajib of Balasagun.

The earliest accounts of yogurt spreading to Europe appear in French medical history. In the 15th century, King Francis I of France fell ill with severe diarrhea. The Turks brought him yogurt as a remedy and advised him to eat it. Yogurt proved effective in his recovery, and from that point on it became known as a medicinal food. Following this event, yogurt production rapidly took hold across Europe. Its widespread adoption beyond the borders of Turkey came in the early 20th century. Remarkably, Americans only became acquainted with yogurt just 45–50 years ago — surprising, isn't it? It is known that yogurt spread across Asia and Africa through the Turks. Marco Polo wrote that yogurt was eaten in China.

Yogurt is indispensable to us not only as a source of calcium, but also for its protein and beneficial bacteria. Yogurt cultured at home — especially from freshly milked cow's milk, or daily milk if that's unavailable — is a probiotic source and a highly beneficial food for our gut. When consumed regularly, it strengthens the immune system, maintains gut health, accelerates fat burning, and curbs sugar cravings. Thanks to the beneficial bacteria in yogurt, eating a bowl every day can help regulate blood pressure. For healthy eating, balanced blood sugar is essential — and the more balanced our blood sugar is, the less we crave junk food and sweets.

Today we've prepared our wonderful Ayran Aşı Soup recipe for you. It's truly healing :) You should also try our Çeşmi Nigar Soup recipe at some point. Enjoy!