What is Ayran?

Ayran is a drink in the Middle East, which is especially popular in Turkey, although it is consumed in other areas of the Middle East and Mediterranean. In Turkey, this drink is so popular that it is easily accessible in most fast food restaurants and it is a common offer in the summer, when people consider Ayran a refreshing drink in the heat. Some shops sell Ayran in advance, but are also very easy. The result is a thin drink that is often covered with fine foam. Ayran is traditionally administered cold and can be shaken or beaten just before being served to ensure that it is foamy. People drink Ayran alone and also with food, especially meals with spicy masses, where yogurt helps cool the mouth between bite. For example, cucumber and various floral waters can be used instead of ordinary water and Ayran can be flavored with fresh mint, cracked pepper or garlic. In Iran it is sometimes canceled. Savory versions Ayran pair especially well with food while sweeter versions can be podéL snacks.

You may hear Ayran called Laban Arbil, Doogh, Sheninah, Moru or Tan, depending on where you are in the Middle East. In Turkey, Ayran is naturally salty, which may be a surprise for people who could expect a sweet yoghurt drink. Some people suggested that the aroma of salt refers to a time when yogurt was heavily preserved with salt to ensure that it would keep in the heat in the Middle East. Many traditional foods are very salty to preserve, so this theory is quite credible.

The type of yogurt used has a deep impact on the taste of ayran. The king of dairy yogurt is sweet and much creamy and Ayran can also be made with a horse or camel yoghurt. The yogurt used is generally traditional tense yogurt in the Middle East, so people producing Ayran with yogurt, which was not tense, may have to use less water to achieve the correct consistency.