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Revision as of 19:39, 22 January 2020 edit173.226.103.213 (talk) Undid revision 911147781 by Lithopsian (talk) The move discussion failed, so the move was done without consensus. See Talk:Doogh#Requested_move_17_August_2019Tags: Removed redirect Undo← Previous edit Revision as of 19:58, 22 January 2020 edit undo173.226.103.213 (talk) Removed content forks, as they have their own articlesTag: references removedNext edit →
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| name = Ayran | name = Ayran
| image = Fresh ayran.jpg | image = Fresh ayran.jpg
| caption = A mug of traditional Turkish Ayran in ], ] | caption = A mug of traditional Turkish ayran in ], ]
| alternate_name = Doogh, Tan, Daweh, ماستاو or Yogurt Milk
| country = Turkey | country = Turkey
| region = Central Asia, Middle East, Southeastern Europe | region = Central Asia, Middle East, Southeastern Europe
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], ]]] ], ]]]


'''Ayran''' (from {{lang-tr|ayran}}, {{lang-az|ayran}}, {{lang-fa|دوغ}} "''doogh''")<ref name="etymology">{{cite web|url=https://www.etimolojiturkce.com/kelime/ayran|title=Ayran kelime kökeni|website=etimolojiturkce.com|accessdate=20 April 2018|language=Turkish}}</ref> is a cold savory ]-based beverage that is mixed with salt.<ref>{{cite book | url=https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=124 | isbn=9781405172387}}</ref><ref name=functionaldairy>{{cite book | url=https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA10 | title=Development and Manufacture of Yogurt and Other Functional Dairy Products | publisher=CRC Press | author=Yildiz Fatih | year=2010 | page=10| isbn=9781420082081}}</ref> It is popular in ],<ref name=gastro>{{cite journal | last =Halici | first = Nevin | authorlink = | title = Turkish Delights | journal = Gastronomica: The Journal of Critical Food Studies | volume =1 | issue = 1| pages = 92–93| publisher = University of California Press | location = | date = 27 April 2013 | language = | url = | jstor = | issn = | doi = | id = | mr = | zbl = | jfm = | accessdate = }}</ref> ], ], ], ], ], ], ],<ref name=functionaldairy /> ],<ref>{{cite book | url=https://books.google.com/books?id=NPkH-7BCB6AC&pg=PA25 | title=Allah's Mountains: The Battle for Chechnya | publisher=Tauris Parke Paperbacks | author=Smih, Sebastian | year=2006 | pages=25 | isbn=9781850439790}}</ref> ],<ref>{{cite book | url=https://books.google.com/books?id=fQ8vWih-rqwC&pg=PA58 | title=Bulgaria (Other Places Travel Guide) | publisher=Other Places Publishing | author=Leslie Strnadel, Patrick Erdley | year=2012 | pages=58| isbn=9780982261996}}</ref> ]<ref>{{cite book | url=https://books.google.com/books?id=p6aXloa1QsEC&pg=PA92 | title=The Kirghiz and Wakhi of Afghanistan | publisher=University of Washington Press | author=Nazif Shahrani, M. | year=2013 | location=9780295803784 | pages=92–93}}</ref> and the ], particularly ] and ].<ref>{{cite book | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=96| isbn=9781405172387}}</ref> Yogurt drinks are popular beyond the Middle East region—ayran has been likened by some to '']'' from the ].<ref>Heyhoe, Kate. ''The ABC's of Larousse Gastronomique'' : {{webarchive|url=https://web.archive.org/web/20020123013733/http://www.globalgourmet.com/food/kgk/2002/0102/kgk011102.html |date=2002-01-23 }}</ref> '''Ayran''' (from {{lang-tr|ayran}}, {{lang-az|ayran}})<ref name="etymology">{{cite web|url=https://www.etimolojiturkce.com/kelime/ayran|title=Ayran kelime kökeni|website=etimolojiturkce.com|accessdate=20 April 2018|language=Turkish}}</ref> is a cold savory ]-based beverage that is mixed with salt.<ref>{{cite book | url=https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=124 | isbn=9781405172387}}</ref><ref name=functionaldairy>{{cite book | url=https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA10 | title=Development and Manufacture of Yogurt and Other Functional Dairy Products | publisher=CRC Press | author=Yildiz Fatih | year=2010 | page=10| isbn=9781420082081}}</ref> It is popular in ],<ref name=gastro>{{cite journal | last =Halici | first = Nevin | authorlink = | title = Turkish Delights | journal = Gastronomica: The Journal of Critical Food Studies | volume =1 | issue = 1| pages = 92–93| publisher = University of California Press | location = | date = 27 April 2013 | language = | url = | jstor = | issn = | doi = | id = | mr = | zbl = | jfm = | accessdate = }}</ref> ], ], ], ], ], ], ],<ref name=functionaldairy /> ],<ref>{{cite book | url=https://books.google.com/books?id=NPkH-7BCB6AC&pg=PA25 | title=Allah's Mountains: The Battle for Chechnya | publisher=Tauris Parke Paperbacks | author=Smih, Sebastian | year=2006 | pages=25 | isbn=9781850439790}}</ref> ],<ref>{{cite book | url=https://books.google.com/books?id=fQ8vWih-rqwC&pg=PA58 | title=Bulgaria (Other Places Travel Guide) | publisher=Other Places Publishing | author=Leslie Strnadel, Patrick Erdley | year=2012 | pages=58| isbn=9780982261996}}</ref> ]<ref>{{cite book | url=https://books.google.com/books?id=p6aXloa1QsEC&pg=PA92 | title=The Kirghiz and Wakhi of Afghanistan | publisher=University of Washington Press | author=Nazif Shahrani, M. | year=2013 | location=9780295803784 | pages=92–93}}</ref> and the ], particularly ] and ].<ref>{{cite book | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=96| isbn=9781405172387}}</ref> Yogurt drinks are popular beyond the Middle East region – ayran has been likened by some to '']'' from the ] and '']'' from ].<ref>Heyhoe, Kate. ''The ABC's of Larousse Gastronomique'' : {{webarchive|url=https://web.archive.org/web/20020123013733/http://www.globalgourmet.com/food/kgk/2002/0102/kgk011102.html |date=2002-01-23 }}</ref>


==Preparation== ==Preparation==
Ayran is served chilled and often as an accompaniment to grilled meat or rice,<ref name=culturesite>{{cite web | url=http://www.kultur.gov.tr/EN,35365/turkish-buttermilk.html | title=Turkish Buttermilk | publisher=Ministry of Culture and Tourism, Turkey | work=www.kultur.gov.tr | accessdate=5 October 2013}}</ref> especially during summer.<ref>{{cite web | url=http://balkon3.com/en/ayran-turkish-national-beverage/ | title=Ayran – Turkish national beverage | work=balkon3.com | accessdate=5 October 2013 | author=Gina Husamettin}}</ref> It is made by mixing yogurt with chilled or iced water<ref>{{cite journal | last1 = Davis | first1 = P. H. | year = 1956 | title = Lake Van and Turkish Kurdistan: A Botanical Journey | url = | journal = The Geographical Journal | volume = 122 | issue = 2| pages = 156–165 | doi = 10.2307/1790844 }}</ref> and is sometimes ] and seasoned with mint.<ref name=un>{{Cite conference | author = Islamic Republic of Iran| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)| publisher = United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East| date = 26–29 January 2009| location = Tunis, Tunisia| url = ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/ne05_08e.pdf| accessdate = 26 June 2011}}</ref><ref>{{cite book | url=https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=124 | isbn=9781405172387}}</ref><ref name=functionaldiary>{{cite book | url=https://books.google.com/books?id=zMCDLlcRaQkC&lpg=PA10&pg=PA10#v=onepage&q&f=false | title=Development and Manufacture of Yogurt and Other Functional Dairy Products | publisher=CRC Press | author=Yildiz Fatih | year=2010 | pages=10| isbn=9781420082081}}</ref> Ayran has been variously described as "diluted yogurt"<ref name="gastro"/> and "a most refreshing drink made by mixing yogurt with iced water".<ref>Lake Van and Turkish Kurdistan: A Botanical Journey Ayran is served chilled and often as an accompaniment to grilled meat or rice,<ref name=culturesite>{{cite web | url=http://www.kultur.gov.tr/EN,35365/turkish-buttermilk.html | title=Turkish Buttermilk | publisher=Ministry of Culture and Tourism, Turkey | work=www.kultur.gov.tr | accessdate=5 October 2013}}</ref> especially during summer.<ref>{{cite web | url=http://balkon3.com/en/ayran-turkish-national-beverage/ | title=Ayran – Turkish national beverage | work=balkon3.com | accessdate=5 October 2013 | author=Gina Husamettin}}</ref> It is made by mixing yogurt with chilled or iced water<ref>{{cite journal | last1 = Davis | first1 = P. H. | year = 1956 | title = Lake Van and Turkish Kurdistan: A Botanical Journey | url = | journal = The Geographical Journal | volume = 122 | issue = 2| pages = 156–165 | doi = 10.2307/1790844 }}</ref> and is sometimes seasoned with mint.<ref name=un>{{Cite conference | author = Islamic Republic of Iran| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)| publisher = United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East| date = 26–29 January 2009| location = Tunis, Tunisia| url = ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/ne05_08e.pdf| accessdate = 26 June 2011}}</ref><ref>{{cite book | url=https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=124 | isbn=9781405172387}}</ref><ref name=functionaldiary>{{cite book | url=https://books.google.com/books?id=zMCDLlcRaQkC&lpg=PA10&pg=PA10#v=onepage&q&f=false | title=Development and Manufacture of Yogurt and Other Functional Dairy Products | publisher=CRC Press | author=Yildiz Fatih | year=2010 | pages=10| isbn=9781420082081}}</ref> Ayran has been variously described as "diluted yogurt"<ref name="gastro"/> and "a most refreshing drink made by mixing yogurt with iced water".<ref>Lake Van and Turkish Kurdistan: A Botanical Journey
P. H. Davis P. H. Davis
The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156-165 The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156-165
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==History== ==History==
⚫ The word ''ayran'' is ultimately of ] origin.<ref name="etymology" /><ref name=etim />

According to Shirin Simmons, ''doogh'' has long been a popular drink and was consumed in ancient Persia (modern-day Iran).<ref>{{Cite book| last = Simmons| first = Shirin| title = Treasury of Persian Cuisine| publisher = Stamford House Publishing| year = 2007| url = https://books.google.com/books?id=87KOW40HThAC&lpg=PT252&dq=doogh&pg=PT252#v=onepage&q&f=false| isbn = 1-904985-56-4}}</ref> Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint,<ref>{{Cite book| last = Grosart| first = Alexander| title = "Soor-doock" and "doogh"| publisher = | series = The Academy and literature| volume = 30| number = 742| date = 17 July 1886| location = Blackburn| pages = 59| url = https://books.google.com/books?id=xXZRAAAAYAAJ&dq=doogh&pg=PA59#v=onepage&q&f=false }}</ref> its name derives from the ] word for ], ''dooshidan''.<ref name=un>{{Cite conference | author = Islamic Republic of Iran| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)| publisher = United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East| date = 26–29 January 2009| location = Tunis, Tunisia| url = ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/ne05_08e.pdf| accessdate = 26 June 2011}}</ref>


According to Nevin Halıcı, ''ayran'' is a traditional ] drink and was consumed by nomadic Turks prior to 1000 CE.<ref name=gastro/> According to Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at ]), ayran was first developed thousands of years ago by the ], who would dilute bitter yogurt with water in an attempt to improve its flavor.<ref>Kocak, C., Avsar, Y.K., 2009. Ayran: Microbiology and Technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Functional Dairy Products. CRC Press, Boca Raton, U.S., pp. 123–141</ref> According to Nevin Halıcı, ''ayran'' is a traditional ] drink and was consumed by nomadic Turks prior to 1000 CE.<ref name=gastro/> According to Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at ]), ayran was first developed thousands of years ago by the ], who would dilute bitter yogurt with water in an attempt to improve its flavor.<ref>Kocak, C., Avsar, Y.K., 2009. Ayran: Microbiology and Technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Functional Dairy Products. CRC Press, Boca Raton, U.S., pp. 123–141</ref>
⚫ The word ''ayran'' is ultimately of ] origin.<ref name="etymology" /><ref name=etim />


A ] 1000 CE Turkic dictionary, ], defines ayran as a "drink made out of milk."<ref name=etim>{{cite web | url= http://etimolojiturkce.com/kelime/ayran| title=Ayran | publisher=Telif Hakları | work=Etimoloji Türkçe | language= Turkish | accessdate=31 August 2014}}</ref> A ] 1000 CE Turkic dictionary, ], defines ayran as a "drink made out of milk."<ref name=etim>{{cite web | url= http://etimolojiturkce.com/kelime/ayran| title=Ayran | publisher=Telif Hakları | work=Etimoloji Türkçe | language= Turkish | accessdate=31 August 2014}}</ref>
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==Variations== ==Variations==
<!-- Deleted image removed: ] made of yogurt and water]] --> <!-- Deleted image removed: ] made of yogurt and water]] -->
] (and sometimes ]) is added. Dried ] or ] can be mixed in as well, as well as lime juice. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of ''doogh'' have carbonation. ] (and sometimes ]) is added. Dried ] or ] can be mixed in as well, as well as lime juice. One variation includes diced cucumbers to provide a crunchy texture to the beverage.


==See also== ==See also==
{{portal|Drink}} {{portal|Drink}}
*] *], Iranian yogurt drink
*], Japanese yogurt-based soft drink *], Japanese yogurt-based soft drink
*], fermented camel's-milk *], fermented camel's-milk

Revision as of 19:58, 22 January 2020

Ayran
A mug of traditional Turkish ayran in Istanbul, Turkey
TypeDairy product
CourseBeverage
Place of originTurkey
Region or stateCentral Asia, Middle East, Southeastern Europe
Created byTurkic peoples
Serving temperatureCold
Main ingredientsYogurt, water, salt
Bottle of carbonated tan sold in Yerevan, Armenia

Ayran (from Template:Lang-tr, Template:Lang-az) is a cold savory yogurt-based beverage that is mixed with salt. It is popular in Turkey, Iran, Iraq, Armenia, Azerbaijan, Kazakhstan, Tajikistan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan and the Middle East, particularly Lebanon and Syria. Yogurt drinks are popular beyond the Middle East region – ayran has been likened by some to lassi from the Indian subcontinent and doogh from Iran.

Preparation

Ayran is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes seasoned with mint. Ayran has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water".

History

The word ayran is ultimately of Turkic origin.

According to Nevin Halıcı, ayran is a traditional Turkic drink and was consumed by nomadic Turks prior to 1000 CE. According to Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at Mustafa Kemal University), ayran was first developed thousands of years ago by the Göktürks, who would dilute bitter yogurt with water in an attempt to improve its flavor.

A c. 1000 CE Turkic dictionary, Dīwān ul-Lughat al-Turk, defines ayran as a "drink made out of milk."

Turkish national drink status

Recep Tayyip Erdoğan, a conservative Turkish politician who has held the posts of President and Prime Minister, has promoted ayran as a national drink. Speaking at a 2013 WHO Global Alcohol Policy Conference held in Istanbul, Erdoğan contrasted ayran with alcohol, which he claimed was a recent introduction to Turkey.

In 2015, Turkey's Customs and Trade Ministry, imposed a 220,000 TL fine (approximately $70,000) on state-owned Çaykur manufacturers for "degrading ayran" in one of their advertisement for iced tea, in which the protagonist raps that ayran makes him sleepy and halted advertisements of Çaykur's competing ice-tea product.

Variations

Salt (and sometimes pepper) is added. Dried mint or pennyroyal can be mixed in as well, as well as lime juice. One variation includes diced cucumbers to provide a crunchy texture to the beverage.

See also

  • Doogh, Iranian yogurt drink
  • Calpis, Japanese yogurt-based soft drink
  • Chal, fermented camel's-milk
  • Chaas, yogurt-based drink made with yogurt, salt and water, and occasional mint and coriander leaves
  • Chalap, beverage consisting of fermented milk, salt, and carbonated water
  • Filmjölk, a yogurt drink from Sweden
  • Kefir, fermented milk drink made with yeast grains
  • Kumis, Turkic fermented mare's milk drink
  • Lassi, yogurt-based drink from the Indian Subcontinent
  • Qatiq, Turkic fermented-milk beverage
  • Skyr, Nordic fermented-milk beverage

References

  1. ^ "Ayran kelime kökeni". etimolojiturkce.com (in Turkish). Retrieved 20 April 2018.
  2. A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. {{cite book}}: |author= has generic name (help)
  3. ^ Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081.
  4. ^ Halici, Nevin (27 April 2013). "Turkish Delights". Gastronomica: The Journal of Critical Food Studies. 1 (1). University of California Press: 92–93.
  5. Smih, Sebastian (2006). Allah's Mountains: The Battle for Chechnya. Tauris Parke Paperbacks. p. 25. ISBN 9781850439790.
  6. Leslie Strnadel, Patrick Erdley (2012). Bulgaria (Other Places Travel Guide). Other Places Publishing. p. 58. ISBN 9780982261996.
  7. Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. 9780295803784: University of Washington Press. pp. 92–93.{{cite book}}: CS1 maint: location (link)
  8. A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 96. ISBN 9781405172387. {{cite book}}: |author= has generic name (help)
  9. Heyhoe, Kate. The ABC's of Larousse Gastronomique : ayran Archived 2002-01-23 at the Wayback Machine
  10. "Turkish Buttermilk". www.kultur.gov.tr. Ministry of Culture and Tourism, Turkey. Retrieved 5 October 2013.
  11. Gina Husamettin. "Ayran – Turkish national beverage". balkon3.com. Retrieved 5 October 2013.
  12. Davis, P. H. (1956). "Lake Van and Turkish Kurdistan: A Botanical Journey". The Geographical Journal. 122 (2): 156–165. doi:10.2307/1790844.
  13. Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Retrieved 26 June 2011.
  14. A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. {{cite book}}: |author= has generic name (help)
  15. Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081.
  16. Lake Van and Turkish Kurdistan: A Botanical Journey P. H. Davis The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156-165 Published by: The Royal Geographical Society (with the Institute of British Geographers) Article doi:10.2307/1790844
  17. ^ "Ayran". Etimoloji Türkçe (in Turkish). Telif Hakları. Retrieved 31 August 2014.
  18. Kocak, C., Avsar, Y.K., 2009. Ayran: Microbiology and Technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Functional Dairy Products. CRC Press, Boca Raton, U.S., pp. 123–141
  19. "PM says Turkey's national drink is ayran, not beer". Zaman. 27 April 2013. Archived from the original on 2015-11-17. {{cite journal}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  20. ^ Çelikkan, Erdinç (9 November 2015). "State-owned tea firm fined 220,000 liras for 'insulting ayran' in ads". Hürriyet.
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