Ayran Soup

by Hülya from Kabakum, Turkey

Yogurt Soup, Ayran
Cold yoghurt soup, a delicious staple with variations in numerous countries. “TaratorBg“. Licensed under CC BY-SA 3.0 via Wikimedia Commons.

I think it’s no secret that we fell in love with Turkey during our visit. The people are so kind and welcoming, there’s so much to see, and the food is SO good. We were visiting in the height of summer, so needless to say I was sweating literally from sunrise to sunset. Cold water was available and affordable everywhere, but if you really wanted to feel refreshed, you go for Turkey’s national drink, Ayran. Cool, often frothy with a little bit of salt, ayran is a cold, yogurt drink that you can find in every restaurant and corner store. After a blazing hot morning working, our host in Kabakum, Hülya, would make this filling and refreshing soup for lunch, perfect for cooling off and getting ready for the afternoon!


  • Barley, whole
  • Ayran
  • Liquid Yoghurt
  • 2 Cloves of garlic
  • Mint

Soak barley overnight in a covered pot. When ready to prepare soup, cook the barley at a simmer until soft. Remove from heat and strain out excess water. Set aside to cool.

In a large pot, combine ayran and liquid yoghurt. Consistency should be creamy but not too heavy, add water if necessary. Mash garlic with a pestle until it becomes like a paste (add a bit of water if needed). Add to the pot, rinse the pestle with some water and add this to the pot as well. Add cooled barley to the pot and stir. Keep in the fridge until ready to serve.

Serve cold with mint. You can also add in finely diced cucumber, which is really nice. Perfect way to cool down on a hot, sunny day 🙂

 Kabakum, Turkey

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