Ayran soup (cracked wheat and yogurt soup, Mersin)
Ingredients
- 1,000 gYogurt
- 100 gBlack-eyed peas (loğlaz)
- 100 gSwiss chard
- 100 gChickpeas
- 150 gPounded wheat (dehulled wheat berries)
- 10 gDill
- 100 gButter
- 507 gBeef bone stock
- 5 gDried oregano
- 5 gDried spearmint
- 5 gSalt
- 250 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Yogurt43%
- Beef bone stock22%
- Water11%
- Pounded wheat (dehulled wheat berries) 6%
- Black-eyed peas (loğlaz) 4%
- Butter 4%
- Chickpeas 4%
- Swiss chard 4%
- Dill 0%
- Dried oregano 0%
- Dried spearmint 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the pounded wheat in cold water the evening before.
The next day cook it in its soaking water, checking often so the pot does not scorch.
When the wheat is very soft, add the washed and coarsely chopped chard and the stock, and cook ten more minutes.
10 minOnce the mixture cools and sets, loosen the yogurt with water and salt to make ayran and thin the wheat with it to a thick soup.
Stir in the chickpeas and black-eyed peas you boiled beforehand and the washed, chopped dill.
Heat the thyme and mint in the butter, drizzle it over the soup and serve.
Where this recipe comes from
From a published work: quantities come from Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel Yemekleri; the method is written in our own words.
- Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel YemekleriAccessed: November 4, 2026
Last changed: November 1, 2026