Erzurum Ayran Vaccine Soup Description and Distinctive Features of the Dish: Erzurum Ayran Aşı Soup is a traditional soup made with meatballs, pearl barley, coriander (Coriandrum Sativum), and yogurt. Coriander can be used either fresh or in its pickled form. The meatballs are made from lean minced meat, salt, and black pepper, shaped into balls about 1 cm in size, and then fried before being added to the soup. The origins of Erzurum Ayran Aşı Soup go back to ancient times, and it holds great significance in the culinary traditions of Erzurum. For this reason, every stage of its preparation takes place within the region, reinforcing the connection between the dish and its geographical roots. Production Method: Ingredients (Approximately for 10-15 people): 1000 g yogurt, 500 g pearl barley, 20 g special-purpose wheat flour, 20 g fresh or pickled coriander, 30 g butter, 250 g lean minced meat, 5 g black pepper, 4 liters water, 1 medium-sized onion, 36 g salt. The pearl barley is boiled in 2 liters of water for about 30 minutes. Meanwhile, yogurt and flour are thoroughly mixed together, and once the pearl barley has boiled, 2 liters of warm water are added to the mixture, which is then stirred continuously and cooked until it starts to boil. In a separate bowl, lean minced meat, salt, and black pepper are combined. Small balls, approximately 1 cm in diameter, are formed by rolling the mixture in the palm of the hand and then fried. The finely chopped onions are sautéed in butter until they turn pink, which takes about 5 minutes. The sautéed onions are then added to the pot with the fried meatballs. After adding the coriander, the soup is cooked for another 10 minutes. The soup is ready to be served hot, just before being removed from the heat.