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Revision as of 20:53, 23 March 2019 by 2620:0:2820:a05:b036:52ef:c097:6f0a (talk)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) For the village in Iran, see Doogh, Iran.
Doogh
Alternative namesDoogh, Ayran, Tan, Daweh or Yogurt Milk
TypeDairy product
CourseBeverage
Place of originCentral Asia, Turkey
Region or stateCentral Asia Middle East
Serving temperatureCold
Main ingredientsYogurt, water, salt
Bottle of carbonated tan sold in Yerevan, Armenia

Doogh, ayran or tan (Template:Lang-sq; Template:Lang-fa, dugh; Template:Lang-az ; Arabic: شنينة šinīna or عيران ayran; Template:Lang-tr; Template:Lang-arm t'an; Template:Lang-ps; Kurdish: ماستاو) is a cold savory yogurt-based beverage that is mixed with salt. It is popular in Iran, Turkey, Kurdistan region, Armenia, Azerbaijan, Kazakhstan, Tajikistan, Kyrgyzstan, Russia, the Balkans, Afghanistan, Cyprus, Lebanon and Syria. Yogurt drinks are popular beyond the Middle East region.

Preparation

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

History

According to Nevin Halıcı, doogh 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), doogh 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 Turkish dictionary, Dīwān ul-Lughat al-Turk, defines doogh as a "drink made out of milk."


According to Shirin Simmons, doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan.


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.

Nevertheless, sales of ayran in Turkey may lag behind other non-alcoholic beverages. According to a 2015 joint statement from the Soft Drink Producers Association, the Sparkling Water Producers Association, and the Milk Producers and Exporters Union of Turkey, ayran consumption during Ramadan has declined every year for the years 2010 to 2015.

In 2015, Turkey's Customs and Trade Ministry, controlled by Erdoğan's party, imposed a 220,000 TL fine (approximately $70,000) on state-owned Çaykur manufacturers stating that ayran was "insulted without reason" in one of their advertisement for iced tea, in which the rapper Ceza rapped that doogh makes him sleepy, and halted advertisements of Çaykur's competing ice-tea product.

Variations

Salt (and sometimes pepper) is added, and 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. Some varieties of doogh have carbonation.

See also

  • 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, fermented mare's milk drink
  • Lassi, yogurt-based drink from the Indian Subcontinent
  • Qatiq, fermented-milk beverage
  • Skyr, nordic fermented-milk beverage

References

  1. A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. {{cite book}}: |author= has generic name (help)
  2. ^ Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081.
  3. Sarina Jacobson,Danya Weiner. Yogurt: More Than 70 Delicious & Healthy Recipes" Sterling Publishing Company, Inc., 2008. ISBN 1402747594 p 6
  4. ^ Halici, Nevin (27 April 2013). "Turkish Delights". Gastronomica: The Journal of Critical Food Studies. 1 (1). University of California Press: 92–93.
  5. Leslie Strnadel, Patrick Erdley (2012). Bulgaria (Other Places Travel Guide). Other Places Publishing. p. 58. ISBN 9780982261996.
  6. Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. 9780295803784: University of Washington Press. pp. 92–93.{{cite book}}: CS1 maint: location (link)
  7. A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 96. ISBN 9781405172387. {{cite book}}: |author= has generic name (help)
  8. Heyhoe, Kate. The ABC's of Larousse Gastronomique : ayran Archived 2002-01-23 at the Wayback Machine
  9. "Turkish Buttermilk". www.kultur.gov.tr. Ministry of Culture and Tourism, Turkey. Retrieved 5 October 2013.
  10. Gina Husamettin. "Ayran – Turkish national beverage". balkon3.com. Retrieved 5 October 2013.
  11. Davis, P. H. (1956). "Lake Van and Turkish Kurdistan: A Botanical Journey". The Geographical Journal. 122 (2): 156–165. doi:10.2307/1790844.
  12. ^ 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.
  13. A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. {{cite book}}: |author= has generic name (help)
  14. Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081.
  15. 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
  16. 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
  17. "Ayran". Etimoloji Türkçe (in Turkish). Telif Hakları. Retrieved 31 August 2014.
  18. Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 1-904985-56-4.
  19. Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature. Vol. 30. Blackburn. p. 59.{{cite book}}: CS1 maint: location missing publisher (link)
  20. "PM says Turkey's national drink is doogh, not beer". Zaman. 27 April 2013. Archived from the original on 2015-11-17. {{cite journal}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  21. ^ "Turks turn away from 'national drink' despite Erdoğan". Zaman. 22 June 2015. Archived from the original on 2015-11-17. {{cite journal}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  22. ^ Çelikkan, Erdinç (9 November 2015). "State-owned tea firm fined 220,000 liras for 'insulting ayran' in ads". Hürriyet.
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