Ayran Vaccine Soup
Hello Dear Friends,
I've come to get rid of the triangle of work, reading and the upcoming barbecue for a while and satisfy my longing with you :)
“You keep saying school, what is this school situation?” some might say. Those who follow my instant posts on Twitter and Instagram know what school it is, but it may take some time to compile and write for my blog readers. (Don't be jealous, there's always a momentary record for myself, I'm sitting here writing just for you :)
Yes, I started the Professional Pastry and Bakery Program at Usla, the International Service & Taste Academy, as soon as I returned from Italy last week. It's not over yet! I am opening a section called My Days with Usla on my blog, from this section you will be able to follow what I did during school :)
Let's come to our recipe, there is a recipe for ayran vaccine soup that is owned by almost every region and prepared differently. While some are hot and some are cold, meat broth or minced meat can be added to the hot ones.
Cold Buttermilk Vaccine Soup is my favourite. It is also quite easy to prepare. This soup is usually from the wheat I boiled to make a wheat salad I prepare with what I have reserved. If you don't want to waste much time when it comes to chickpeas, you can also use canned.
It will be a life saver in the approaching heat and especially in the iftar held on summer days. Cool, satisfying and nutritious what more could you ask for :)
Ayy I missed you so much :)
Big Love…
Ingredients for Ayran Vaccine Soup Recipe
- 3 cups of wheat for ashura
- 1 cups chickpeas
- 3 glasses of yoghurt
- 2,5 glass of cold water
- Salt
For service:
- Dried Mint
Fabrication:
- Soak the chickpeas with hot water the night before. Boil the soaked chickpeas on medium heat until they soften.
- Boil the wheat, which is close to boiling the chickpeas, in another pot until it softens and bursts slightly.
- Drain the boiled chickpeas and wheat and put them in the same bowl.
- Beat the yogurt and cold water by adding a little salt (adjust the salt and the density of the yogurt according to your taste).
- Add the prepared buttermilk on the chickpeas and wheat. After cooling in the refrigerator, serve with a sprinkling of mint on top.
The feature of this soup is Aş herb. It is obtained from Erzurum. and can be stored in jars in salty form for a long time.
It was for informational purposes
I will write this for my mom does
It's a very good soup, we also add corn, if you try it, you'll like it.
nice soup and hot
Boiled beans are also put in it, and finely chopped dill is added on it, oh mis :)
Ohhhh Misss So Much But My Mom Does It Likes It.