 Fresh Susurluk Ayranı with a head of froth |
|
| Origin | |
|---|---|
| Alternative name(s) | Laban |
| Place of origin |  Turkey |
| Details | |
| Main ingredient(s) | Yogurt, water |
Ayran or laban is a Turkish cold beverage of yogurt mixed with cold water and sometimes salt; it is popular in many Central Asian, Middle Eastern and South-eastern European countries.[1]
Similar and possibly related beverages include the Iranian doogh and the South Asian lassi.
Contents |
Name [edit]
The name 'ayran' (Turkish) is used in Turkish
- In Afghanistan and Iran, the same drink, sometimes served with or without carbonation and is called Doogh (دوغ)
- In Albanian it is called Dhallë,[2]
- In Arabic, it is called Laban ‘ayrān (لبن عيران)
- In Armenian, it is called Tʻan (Թան)
- In Azerbaijan, the same drink is called Ayran
- In Assyrian Neo-Aramaic, it is called "dawghe"
- In Bulgarian, it is known as Ayryan or Ayran (Aйрян, Айран)[3]
- In Greek, Ariani (Aριάνι),[4] or Ayráni (Aϊράνι) or Xynógala (Ξυνόγαλα") (lit. "sour milk")
- In Kurdish, the same drink, is called Dew or Do (depending on dialect)
- In Macedonian, it is called Ayran (Ајран)
- In Mesopotamian, the same drink is called Shinēna.
- In Nepali, the same drink is called Mohi.
History [edit]
According to Turkish sources, ayran was developed by the Göktürks.[5][6] According to Iranian sources, ayran (doogh) dates to ancient Persia.[7]
Consumption and variations [edit]
Turkey [edit]
Consumption [edit]
Turkey is the biggest producer of ayran in the world,[8][9] and has researched the subject extensively.[10] In Turkey, ayran is often regarded as a separate category from other soft drinks.
International fast-food companies in Turkey, such as McDonald's and Burger King, include ayran on their menu.
In rural areas of Turkey, ayran is offered as a "standard" drink to guests.
Ayran is usually served chilled, and is a common accompaniment to any form of grilled meat, pastry, or rice.
Mainstream variations [edit]
- Susurluk ayranı - A very frothy kind of ayran, quite popular in Northwestern Turkey
- Yayık ayranı - An ayran that is hand stirred in big horizontal wooden churns. Thick, with close to no froth.
- Ekşili ayran - A sour variety, made out of strained yogurt that carries a sour, smoky taste, especially if made from ewe's milk. Very popular in the Southeastern provinces.
Staple materials [edit]
- In Marmara and Ege Region, ayran is usually made with cow's milk.
- In Central Anatolia and along the Mediterranean coast, it is mostly made with ewe, and sometimes goat, milk.
- In the Black Sea Region, it is universally made of cow's milk.
- In the Eastern and Southeastern provinces, ewe's milk will dominate.
Albania [edit]
In Albania Ayran is called Dhallë. It is made from cow yogurt mixed with water and is served salted and cold. You can buy it in the market, fast-food chains, Byrektore (A shop where Byrek is made). It is very popular in summer.
Middle East [edit]
Ayran also enjoys considerable popularity in the Middle East, where it remains widely available on the market. Leben 'ayrân is mostly made out of strained yogurt and has a sourer taste than the mainstream Turkish Ayran
Bulgaria [edit]
Ayran is pronounced Ayryan and commonly consumed with fast food, such as Banitsa from street vendors.
Afghanistan [edit]
In the Persian speaking world, ayran, named "Dûğ / دوغ" is often drunk in a carbonated form. In rural Afghanistan, one will often be offered dûğ that is a lightly seasoned with different spices, such as cucumber or mint.
Pakistan [edit]
The Afghan refugees have introduced this beverage in Pakistan. As in Afghanistan. it is known as Doogh "Dûğ / دوغ".
See also [edit]
Similar beverages
References [edit]
- ^ Heyhoe, Kate. The ABC's of Larousse Gastronomique : ayran
- ^ Albanian-Turkish Dictionary Fjalor turqisht-shqip Indiana University 2009 [1]
- ^ Merriam-Webster Unabridged Dictionary - airan
- ^ Dictionary of Standard Modern Greek - αριάνι
- ^ http://www.sutdunyasi.com/eski/s9/kapak.htm It is explained that the Göktürks naturally came across the Ayran while diluting it with water in order to reduce it's sourness.
- ^ http://www.kultur.gov.tr/TR/belge/1-17518/mutfak-kulturumuzde-turk-icecekleri-mesrubatlari.html Turkish Ministry of Culture - Article on the Turkish Culinary Culture - See the "Ayran" entry where this relation is thoroughly explained.
- ^ Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3.
- ^ The manufactured Ayran market of Turkey was of 67.000.000 YTL as of 2006
- ^ http://goliath.ecnext.com/coms2/gi_0199-7224497/Entering-a-new-phase-David.html
- ^ http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7C-490H165-1&_user=10&_coverDate=12%2F31%2F2003&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1691242559&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=6691082a7a3bad53fb796ca823e38f93&searchtype=a
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