We all know gazpacho from Spain and love the usage of tomatoes in such a refreshing way. In Turkish cuisine, we also have a cold soup, which probably comes from the same origin with gazpacho but way before tomatoes were brought to Europe! We take the yoghurt and first make “ayran” with it, which is a mix of yoghurt, water and salt (similar to lassi in India) and add boiled legumes such as chickpeas, peeled wheat, bulgur or even lentils. Finally, some fresh or dried herbs and ice. You have a very easy, nutritious, fulfilling, refreshing cold soup! The name “ayran aşı” comes from the words “ayran” (a yoghurt-based drink) and “aş” (meal) so it means “ayran meal” basically. First I’ll make the original recipe and then I’ll play around the idea of ayran aşı and make two different Refika versions that are even more delicious and nutritious; one of them will have curry powder and the other one will be with pickled beetroot juice! Enjoy!

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Classical Ayran Aşı
Servings: 4-6
Difficulty: Easy
Prep time: 3 minutes
Cooking time: –

2 cups savoury yoghurt
3 cups water
2 pinches of salt
2 cups boiled or canned chickpeas, drained (400 g)
2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have wheat you can substitute with bulgur or couscous
2 handfuls of ice cubes
A handful of fresh mint leaves, chopped
To garnish,
Dried or fresh mint
Red pepper flakes
Olive oil

• Whisk the yoghurt in a large bowl until creamy.
• Mix in the water and salt. You have the delicious ayran. Now it is time to turn this drink into an exciting meal.
• Add in the chickpeas, peeled wheat, ice and fresh mint.
• Give it a last mix and garnish with the olive oil, red pepper flakes and dried mint. Enjoy your cold and refreshing soup!

Ayran Aşı with Curry
Servings: 4-6
Difficulty: Easy
Prep time: 3 minutes
Cooking time: –

2 cups savoury yoghurt
3 cups water
2 pinches of salt
1,5-2 tablespoons curry powder, you can adjust the amount to your taste and use any curry powder that you love, or even turmeric powder works great
2 teaspoons sweet paprika
2 cups boiled or canned chickpeas, drained (400 g)
2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have wheat you can substitute with bulgur or couscous
2 handfuls of ice cubes
A handful of mint or coriander leaves, chopped
To garnish,
Olive oil
Coriander or mint leaves

• Whisk the yoghurt in a large bowl until creamy.
• Mix in the water, curry powder, paprika and salt.
• Add in the chickpeas, peeled wheat, ice and coriander.
• Give it a last mix and garnish with the olive oil and coriander or mint leaves.

Ayran Aşı with Pickled Beetroot
Servings: 4-6
Difficulty: Easy
Prep time: 3 minutes
Cooking time: –

2 cups savoury yoghurt
2 cups pickled beetroot juice, you can add the pickles as well
1 cup pickled hot pepper juice, you can reduce the amount if you don’t want it hot and substitute with water
2 pickled hot peppers, sliced
2 cups boiled or canned chickpeas, drained (400 g)
2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have wheat you can substitute with bulgur or couscous
2 handfuls of ice cubes
A good handful of basil leaves
To garnish,
Red pepper flakes
Olive oil
Basil leaves

• Whisk the yoghurt in a large bowl until creamy.
• Mix in the pickled beetroot and pickled hot pepper juice. First, add the half of the pickled hot pepper juice and taste. Pour in the rest if it is not hot enough for you and add salt if necessary.
• Add in the chickpeas, peeled wheat, pickled peppers, ice and basil leaves.
• Give it a last mix and garnish with the olive oil, basil leaves and red pepper flakes.

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27 COMMENTS

  1. That editing at the start is horrendous – would it have taken that much to simply say the opening sentence again instead of every. single. word. being, edited.

  2. I would like an hour video from Refika's cooking and her team. I'm scare to make it on my own, but I would love to eat it from a restaurant or a professional who knows how to make these cold soups.

  3. I just discovered your site and it opened up a whole new world of flavors for me to try. I'm hooked since I watched your videos on hummus and falafel, which I love, and now feel confident to make mine better next time.

  4. I love that this recipe is so easy, and then can be transformed into such a variety of flavors to suit everyone’s taste preferences.
    They all look delicious! Thank-you for always giving us such lovely recipe options and ideas.🥰

  5. I love ❤Ayran Aşı❤ and I ❤loved❤ your witty comment on Democracy because the same expression is also used by the Greek politicians and that for I can totally understand the irony and your disapointment…
    It seems that both sides of the Aegean Sea have their "fair" share of sahtekarlar…👍

  6. One summer in the 50s my mother made Gazpacho and we were all put off by the idea of cold soup after a long hot day of haying – until we tasted it. After that we asked her to make it every summer. I like these white soup ideas and the variations with almonds, or walnuts, cucumber or Garlic. I minimise carbs, so I won't use the Bulgar, but chick peas and lentils are fine. It is winter here in Australia just now, but cold soup is now on my summer agenda.

  7. In India we make it in many versions. Typical Mumbai version is Curd, Chickpeas, sugar, salt, tamarind chutney (sauce),corriander+mint+green chilly chutney (sauce) cummin powder, red chilly flakes/Kashmiri red chilly powder, corriander… it's Yummm we often make this dish for iftari in Ramadaan.
    We make in many other ways 🤩😍

  8. We have a similar cold soup in russia. We a lemon juice to the base Joghurt mix. And then we add spring onions, fresh cucumber and cooked, shredded beets. We eat it with boiled eggs and cooked potatoes 🥔. Some people also add radishes to the mix.
    I love your channel. I made the olive receipt form the breakfast video and also kisir. So delicious 😋
    Thank you for sharing with us. I am looking forward to new videos. Greetings from Germany ❤️

Comments are closed.