A cooling savory drink of matsoun (Armenian yogurt) whisked with cold water and a little salt, sometimes brightened with dried mint. Tart, frothy and lightly creamy, it is the classic accompaniment to grilled meats and an antidote to summer heat. Closely related to Turkish ayran and Middle Eastern doogh.
A traditional Armenian yogurt drink made by diluting matsoun with water and salt; it is valued as a digestive aid and a way to cool down on hot days, served alongside hearty meals.
Tangy, salty and refreshingly cold, with a light froth and a clean dairy creaminess that coats the mouth then finishes crisp. The mint adds a cooling herbal edge. It cuts through fatty grilled meat like nothing else.
Diluting yogurt with water lowers its viscosity into a drinkable form, while salt heightens the tang and whisking aerates it into a froth. The acidity and cool temperature refresh the palate and aid digestion of rich food.
Variations
Plain salted, with dried or fresh mint, lightly carbonated, thicker or thinner dilutions, with cucumber for a doogh style
On the Palate
Where Tahn sits in the Armenian flavor cloud
Ingredients
Serves 2How it's made
8 steps · 5 min
- 11 min
Spoon thick matsoun or plain yogurt into a pitcher.
- 22 min
Whisk the yogurt until completely smooth with no lumps.
- 32 min
Gradually add cold water, whisking, until the desired thinness is reached.
Watch outAdd the cold water bit by bit while whisking — go slow and it stays smooth; dump it all at once and the yogurt breaks into flecks.
- 41 min
Season with salt to taste.
- 51 min
Optionally crumble in dried mint or add a few fresh mint leaves.
- 62 min
Whisk vigorously until light and frothy on top.
Watch outWhisk hard until a light froth caps the top — that airy foam is the sign it's properly drinkable and refreshing.
- 730 min
Chill well or pour over ice.
- 81 min
Stir again just before serving in tall glasses.
