Ayran is a drink from Central Asia that is very popular throughout the territories of the former Ottoman Empire, including Anatolia, the Balkans and the Middle East. It is believed to have originated from a method used by Asian nomadic peoples to preserve yoghurt. It is basically made up of yoghurt, water and salt, and is usually drunk cold with a meal, although in many rural areas of Anatolia it is still offered as a welcome drink to guests.
As it is slightly salty, it is a particularly healthy drink to have during the summer months, when the body loses a lot of salts through sweating, and it also contains no sugars or fats, so not only is it not fattening but it is also very easy to digest. We are going to explain how to make some ayran at home, so that you can see for yourself its health benefits.
Ingredients
- 250 g Turkish yoghurt
- 1 litre of water
- 1 teaspoon of salt
Preparation
It is important that the yoghurt is natural (unsweetened) and creamy. The closest thing you can find to Turkish yoghurt if you cannot find it in your usual grocery store, is Greek style yoghurt, which is very common to find in any supermarket; but remember: it must be unsweetened.
We pour the yoghurt and cold water into a large container where we can easily mix and beat it; we can use a mixer, or we can use a closed container and beat it from one side to the other as if it was a cocktail shaker, which is how it is traditionally prepared in Turkey (specifically in the Black Sea region) and how it tastes best. We beat it well for several minutes, so that there are no lumps.
Finally, add a teaspoon of salt to the mixture and put it in the fridge. Remember that ayran is served cold.
Afiyet olsun!!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
