Ayran

Ayran

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Known variously as dugh, ayran, lassi or tan, this is one of the most popular drinks throughout the hot Middle East and Indian subcontinent. Yoghurt drinks are usually sold in bottles or cartons, but in some villages they are sold churned from large wooden barrels to make the drink light and fluffy.

Yoghurt drinks in Iran and Turkey are always lightly salted, unlike some sweetened Indian lassi drinks, but it’s a taste that is worth acquiring. They’re certainly viewed as the only drink to go with kebabs (especially in Iran, where they place great store in the concept of a ‘hot/cold’ balance) and in the summer they are strangely better at slaking one’s thirst than water alone. An added virtue is that the salt content is just the thing for replacing that lost through perspiration.

Homemade yoghurt drinks are easy to make. Unsurprisingly, the thicker and creamier the yoghurt you use, the richer and more delicious the result. If you make the ayran with still water, it will keep, refrigerated, for up to two weeks.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In a blender, whiz 500 ml chilled thick natural yoghurt, 250 ml chilled still or sparkling water, 1/2 cup crushed ice and 1 teaspoon sea salt until light and frothy. Alternatively, use a hand-held electric blender. Serve immediately in tall chilled glasses, sprinkled with dried mint to taste.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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