Ayran aşı, a specialty of the Sivas region, is a filling soup made by combining yogurt, boiled chickpeas, and fine bulgur. This traditional delicacy, flavored with a drizzle of minty butter sauce on top, is one of the warm dishes of winter tables.
Boil the fine bulgur with 1 cup of water over low heat until softened, and take it off the heat once all the water is absorbed.
Whisk the yogurt with flour thoroughly until smooth with no lumps; gradually add the remaining water to form a runny mixture.
Add the yogurt mixture over the boiled bulgur and chickpeas and bring to a boil while stirring continuously; once it boils, lower the heat and cook for another 10 minutes. Important: never stop stirring, otherwise the yogurt will curdle.
Melt the butter, add the dried mint and, if desired, red pepper flakes, and sauté for a few seconds; drizzle over the hot soup to serve.
Important: So the yogurt doesn't curdle when added to boiling water, first whisk it thoroughly with a dessertspoon of flour, then add it in a thin, steady stream while stirring constantly. Contains dairy, so it's not suitable for those with lactose sensitivity.
If you keep the heat low while sautéing the mint in butter, the mint releases its aroma fully without burning, and when you drizzle it over the soup you get a much fresher taste.
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