Ayran, a cold savory yogurt-based beverage, is enjoyed across Central Asia, the Balkans, and the Middle East. This drink, made from yogurt, water, and salt, holds cultural significance in many regions, each with its own unique twist on the traditional recipe. As a national drink of Turkey, Ayran is deeply embedded in the culinary traditions of several countries, reflecting the diverse cultural landscapes where it is consumed.
Ayran in Turkey
In Turkey, Ayran is not
just a beverage; it is a symbol of national pride. The drink is often served chilled alongside grilled meats, bread, or rice, especially during the hot summer months. Turkish variations of Ayran include Susurluk Ayranı, which is known for its frothy texture achieved by rapidly pouring the drink back into the vat through a narrow pipe. Another variation, Yayık Ayranı, is made using a mixing method that results in a very frothy drink. In the Malatya region, a spicy version known as Malatya Spicy Ayran has gained recognition and even a patent.
Recep Tayyip Erdoğan, a prominent Turkish politician, has promoted Ayran as a national drink, contrasting it with beer, which he claims is a recent introduction to Turkey. Despite its cultural significance, Ayran's sales in Turkey have lagged behind other non-alcoholic beverages, with consumption declining during Ramadan from 2010 to 2015.
Ayran in Afghanistan and Albania
In Afghanistan, Ayran is known as doogh or shromba and is a popular summer beverage. It is made with yogurt, salt, mint, diced cucumbers, lime, and sometimes carbonated. This refreshing drink is often enjoyed alongside bolani, an Afghan flatbread, and other picnic foods. The addition of mint and cucumbers provides a unique twist to the traditional recipe, reflecting the local culinary preferences.
In Albania, Ayran is referred to as dhallë and is made exclusively with yogurt, salt, and water. Served cold, dhallë is a staple in Albanian cuisine, with the name deriving from the process of mixing and shaking the ingredients. This simple yet refreshing drink is a testament to the versatility of Ayran across different cultures.
Ayran in Cyprus and Beyond
Southern Cyprus offers its own version of Ayran, known as ayrani, made with sour sheep yogurt, water, salt, and mint. This variation highlights the adaptability of Ayran to local tastes and ingredients. The inclusion of mint adds a refreshing element to the drink, making it a popular choice during the hot summer months.
Across the Balkans, Ayran is typically consumed for breakfast or lunch, often paired with pastries like banitsa or börek. This regional preference underscores the drink's role as a versatile accompaniment to various meals, showcasing its cultural significance beyond its Turkish origins.
