Ayran Azerbaijani
“A cold, savory yogurt drink thinned with water and seasoned with salt, sometimes brightened with dried mint, traditionally poured alongside rich plov and grilled meats to refresh the palate.”
Where it comes from
Ayran is a staple savory dairy drink of the Azerbaijani table, shared across the wider Turkic world; it is served cold and is a fixture of Azerbaijani lunch and dinner.
On the plate
Cool, tangy and lightly salty, it is thinner than yogurt and slips down easily, with a refreshing sourness that scrubs grease off the palate. A hint of dried mint adds a clean, herbal edge that pairs perfectly with heavy rice and meat.
How it works
Diluting yogurt with water and salt lowers its viscosity into a drinkable beverage, while the lactic acid and cool temperature cleanse the palate between bites of fatty food.
Variations
ayran with dried mint, lightly carbonated version, version with cucumber, thicker churned ayran
On the Palate
Ingredients
Serves 2How it's made
8 steps · Show ↓5 min active
How it's made
8 steps · Show ↓- 11 min
Spoon plain natural yogurt into a jug or bowl.
- 21 min
Whisk the yogurt until completely smooth.
- 31 min
Gradually whisk in cold water until the desired pourable consistency is reached.
- 41 min
Season with salt to taste and whisk again.
- 51 min
Optionally stir in a little crushed dried mint.
- 630 min
Chill thoroughly or add a few ice cubes.
- 71 min
Whisk or froth once more just before serving.
- 81 min
Pour into glasses and serve ice cold.
