Akyurt Cold Soup Product Description and Distinctive Features: Akyurt Cold Soup is a dish made with strained yogurt, milk, cracked wheat, chickpeas, and dried beans. It is especially prepared during the summer months as it is served cold. The key ingredients of the soup are combined in a pot and mixed, which is why it is also referred to as "katma aşı" in the local area. With a long history, Akyurt Cold Soup holds an important place in the culinary traditions of Akyurt. As a result, it is strongly linked to the region due to its popularity and local food culture. Production Method: Kidney beans, chickpeas, and cracked wheat are washed and soaked separately in enough water to cover them, a day before preparation. The following day, they are drained and rinsed again. Due to their different cooking times, they are boiled in separate pots. 300 ml of water is added to the pot with kidney beans and chickpeas, while 400 ml is added to the pot with cracked wheat. Kidney beans are boiled for 20-25 minutes, chickpeas are cooked in a pressure cooker for 30-40 minutes, and cracked wheat is boiled for 10 minutes. Once softened, they are removed from the heat, drained, and left to cool. The cooking water is reserved to be used in the soup. In a large pot, the cooled cracked wheat, chickpeas, and kidney beans are combined, and the reserved cooking water is added. Then, a mixture of strained yogurt, milk, and salt, which has been stirred together in a bowl, is poured into the pot. After all the ingredients are added, the mixture is stirred well. If not consumed immediately, it is stored in the refrigerator. The Akyurt Cold Soup is served in a dish, and when served cold, it is garnished with mint. Optionally, a butter sauce can be drizzled on top for added flavor.