Akyurt Cold Soup Product Description and Distinctive Features: Akyurt Cold Soup is a soup produced using strained yogurt, milk, cracked wheat, chickpeas, and dried beans. It is particularly made during the summer months due to being served cold. The main components of the soup are added to the pot and mixed, which is why the soup is also called "katma aşı" within the geographical region.Having a history dating back, Akyurt Cold Soup holds a significant place in the culinary culture of Akyurt. Therefore, it is associated with a geographical region due to its popularity and local culinary traditions. Production Method: Kidney beans, chickpeas, and cracked wheat are washed and soaked in separate containers with enough water to cover them, one day in advance. The next day, they are drained and washed again. Since the cooking times differ, they are placed in separate pots and boiled on the stove. 300 ml water is added to the pot containing kidney beans and chickpeas, and 400 ml water is added to the pot containing cracked wheat. Kidney beans are boiled for 20-25 minutes, chickpeas in a pressure cooker for 30-40 minutes, and cracked wheat for 10 minutes. Once cooked and softened, they are removed from the heat, drained, and left to cool. The cooking water is saved for use in making the soup. In a large pot, cooled cracked wheat, chickpeas, and kidney beans are combined, and the reserved cooking water is added. A mixture of strained yogurt, milk, and salt, stirred in a bowl, is then added to the pot. After adding all the components, the mixture is stirred. If not consumed immediately, it is stored in the refrigerator. The Akyurt Cold Soup is served in a serving dish, and, when served cold, it is topped with mint. Optionally, a butter sauce can be drizzled over it.