ayran

Ayran (cf. airag in Mongolian: 'mare milk',{{cite book|title=Language Dispersal Beyond Farming|author1= Martine Robbeets|author2=Alexander Savelyev|page=145|year=2017|publisher= John Benjamins Publishing Company|isbn=9789027212559}} {{lang|cv-Latn|uyran}} ({{lang|cv|уйран}}) in Chuvash: 'buttermilk'){{cite journal |journal=Türk Dünyası Araştırmaları |date=September–October 2019 |publisher=Institute of Turkish World Studies - Ege University |volume=123 |issue=242 |title=Etymology, Meaning and Place of the Word Ayran in Turkish Culture |pages=219–232 |language=tr |first=Zhazira |last=Otyzbay |url=https://dergipark.org.tr/tr/download/article-file/851340 |quote=English Abstract}} is mentioned in Mahmud al-Kashgari's 11th century Dīwān Lughāt al-Turk, although he did not give any information how ayran was made.{{cite book|title=Kaşgarlı Mahmud'a göre XI. yüzyılda Türk dünyası|author=Reşat Genç|publisher=Türk Kültürünü Araştırma Enstitüsü|year=1997|page=248|language=tr}}

The word is derived from the Old Turkic root {{tlit|otk|adır-}} ("to separate"), cf. Turkish {{lang|tr|ayır-}} ("to separate").Maksudovna, Matkarimova Sadokat. "[https://deliverypdf.ssrn.com/delivery.php?ID=840017005024119078098110103125126069035015009020000075110103092096007029074122001010028032100126054048009107097119093070122093055044090011064098001015125122089078026090054017013014116013069102013001003084113011 Explanatory Dictionary of Khorezm Dishes.]{{Dead link|date=January 2025 |bot=InternetArchiveBot |fix-attempted=yes }}" Electronic Research Journal of Social Sciences and Humanities 2 (2020): 247–252

Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice,{{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 | access-date=5 October 2013 | archive-date=18 December 2020 | archive-url=https://web.archive.org/web/20201218150814/https://www.ktb.gov.tr/?_Dil=2 | url-status=live }} especially during summer.{{cite web | url=http://balkon3.com/en/ayran-turkish-national-beverage/ | title=Ayran – Turkish national beverage | work=balkon3.com | access-date=5 October 2013 | author=Gina Husamettin | date=24 May 2013 | archive-date=12 October 2013 | archive-url=https://web.archive.org/web/20131012004637/http://balkon3.com/en/ayran-turkish-national-beverage/ | url-status=usurped }} It is made by mixing yogurt with chilled or iced water{{cite journal | last1 = Davis | first1 = P. H. | year = 1956 | title = Lake Van and Turkish Kurdistan: A Botanical Journey | journal = The Geographical Journal | volume = 122 | issue = 2| pages = 156–165 | doi = 10.2307/1790844 | jstor = 1790844 | bibcode = 1956GeogJ.122..156D }} and is sometimes carbonated and seasoned with mint.{{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| archive-url = https://web.archive.org/web/20170518200838/ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/NE05_08e.pdf| url-status = dead| archive-date = 2017-05-18| access-date = 26 June 2011}}{{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 | pages=10 | isbn=9781420082081 | access-date=2016-12-04 | archive-date=2016-12-21 | archive-url=https://web.archive.org/web/20161221135405/https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA10 | url-status=live }} It has been variously described as "diluted yogurt"{{cite journal|last=Halici|first=Nevin|date=27 April 2013|title=Turkish Delights|journal=Gastronomica: The Journal of Critical Food Studies|publisher=University of California Press|volume=1|issue=1|pages=92–93|doi=10.1525/gfc.2001.1.1.92}} and "a most refreshing drink made by mixing yogurt with iced water".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}}

The traditional method of preparing this drink among various Iranic peoples involves pouring yogurt into a waterskin—known as mashk (مشک) in Luri, Kurdish, and Persian, and maskah (مسکه) in Afghanistan —and vigorously shaking it to separate the butter from the liquid. The process takes a considerable amount of time and effort and is often made easier by suspending the waterskin from a wooden frame called malār (ملار) using woolen ropes, allowing it to swing freely. Once the butter is extracted, the remaining liquid, called doogh, is collected and consumed as a refreshing beverage.{{Cite web|url=https://www.aparat.com/v/PbT8Q/%D8%A2%DB%8C%DB%8C%D9%86_%D9%85%D8%B4%DA%A9_%D8%B2%D8%AF%D9%86_%28_%D8%A7%D8%B3%D8%AA%D8%A7%D9%86_%DA%86%D9%87%D8%A7%D8%B1_%D9%85%D8%AD%D8%A7%D9%84_%D8%A8%D8%AE%D8%AA%DB%8C%D8%A7%D8%B1%DB%8C_%29|title=آیین مشک زدن ( استان چهار محال بختیاری )|website=آپارات - سرویس اشتراک ویدیو|access-date=2020-08-28|archive-date=2015-11-09|archive-url=https://web.archive.org/web/20151109153300/http://www.aparat.com/v/PbT8Q/%D8%A2%DB%8C%DB%8C%D9%86_%D9%85%D8%B4%DA%A9_%D8%B2%D8%AF%D9%86_%28_%D8%A7%D8%B3%D8%AA%D8%A7%D9%86_%DA%86%D9%87%D8%A7%D8%B1_%D9%85%D8%AD%D8%A7%D9%84_%D8%A8%D8%AE%D8%AA%DB%8C%D8%A7%D8%B1%DB%8C_%29|url-status=live}}{{Cite web|url=https://www.youtube.com/watch?v=LzhUXJF_5OU|title=تهیه لبنیات مثل ماست، دوغ،روغن، و پنیر روستائی کار ساده ی نیست. - YouTube|website=www.youtube.com|date=3 June 2019 |access-date=2020-08-28|archive-date=2020-08-31|archive-url=https://web.archive.org/web/20200831235900/https://www.youtube.com/watch?v=LzhUXJF_5OU&gl=US&hl=en|url-status=live}} In India and Pakistan, ayran is sometimes called Namkeen Lassi ({{lang|ur|{{nq|نمکین لسی}}}}).{{cite book |last1=Ramineni |first1=Shubhra |title=Entice With Spice: Easy Indian Recipes for Busy People |date=2012 |publisher=Tuttle |isbn=9781462905270 |url=https://books.google.com/books?id=LpXTAgAAQBAJ&dq=Ayran%27+also+called+%27Namkeen+Lassi&pg=PT259}}

Ayran and its types were first developed in Central Asia by Turkic tribes.{{citation|url=https://books.google.com/books?id=_cUOEAAAQBAJ&pg=PA23|title=Cooking through History: A Worldwide Encyclopedia of Food with Menus and Recipes|year=2020|publisher=ABC-CLIO|page=23|isbn=9781610694568|quote=ayran was a nonalcoholic drink of yogurt and water developed among early Turkic tribes at an unrecorded date}} A c. 1000 CE Turkic dictionary, Dīwān ul-Lughat al-Turk, defines ayran as a "drink made out of milk".

Ayran is similar to doogh (دوغ), an Iranian fermented drink{{Cite book|last=Nishinari|first=Katsuyoshi|url=https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|title=Textural Characteristics of World Foods|date=2019-12-31|publisher=John Wiley & Sons|isbn=978-1-119-43079-7|language=en|quote=Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.|access-date=2020-10-31|archive-date=2020-12-18|archive-url=https://web.archive.org/web/20201218150800/https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|url-status=live}}{{Cite book|last=Katz|first=Sandor Ellix|url=https://books.google.com/books?id=oJG-DAAAQBAJ&q=doogh+originated+in+persia&pg=PA117|title=Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition|date=2016|publisher=Chelsea Green Publishing|isbn=978-1-60358-628-3|language=en|page=117|access-date=2020-10-31|archive-date=2020-12-18|archive-url=https://web.archive.org/web/20201218150739/https://books.google.com/books?id=oJG-DAAAQBAJ&q=doogh+originated+in+persia&pg=PA117|url-status=live}} that has long been popular in ancient Iran (Persia).{{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&q=doogh&pg=PT252| isbn = 978-1-904985-56-3| access-date = 2020-10-31| archive-date = 2020-12-18| archive-url = https://web.archive.org/web/20201218150801/https://books.google.com/books?id=87KOW40HThAC&q=doogh&pg=PT252| url-status = live}} Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint,{{Cite book| last = Grosart| first = Alexander| title = "Soor-doock" and "doogh"| 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&q=doogh&pg=PA59| access-date = 31 October 2020| archive-date = 18 December 2020| archive-url = https://web.archive.org/web/20201218150812/https://books.google.com/books?id=xXZRAAAAYAAJ&q=doogh&pg=PA59| url-status = live}} its name (Doogh) derives from the Persian word for milking, dooshidan.

Other similar drinks include t’an ({{langx|hy|թան}}) in Armenia and lassi in the Indian subcontinent; however, they can differ from doogh.{{Cite book|last=Nishinari|first=Katsuyoshi|url=https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|title=Textural Characteristics of World Foods|date=2019-12-31|publisher=John Wiley & Sons|isbn=978-1-119-43079-7|language=en|quote=Doogh consumption is common in Asian countries (e.g. ayran in Turkey, than in Armenia, lassi in southern Asia). However, they may differ from doogh in dilution ratio, rheological characteristics, fat content, and sensory properties.|access-date=2020-10-31|archive-date=2020-12-18|archive-url=https://web.archive.org/web/20201218150744/https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|url-status=live}}{{cite web | url=http://etimolojiturkce.com/kelime/ayran | title=Ayran | publisher=Telif Hakları | work=Etimoloji Türkçe | language=tr | access-date=31 August 2014 | archive-date=4 March 2016 | archive-url=https://web.archive.org/web/20160304040641/http://www.etimolojiturkce.com/kelime/ayran | url-status=live }}

Regional names of the drink and its variations are: {{langx|sq|dhallë}}; {{langx|ar|شنينة}} šinīna or {{lang|ar|عيران}} eayran; {{langx|ky|chalap}}; {{langx|az|ayran}}; {{langx|bg|Ajrjan}} {{langx|ku|çeqilmast, dew, do}}; {{langx|ps|شلومبې}} shlombey; {{Langx|fa|دوغ|dūgh}}; {{langx|syr|ܕܘܓ̄ܐ}} daughe; {{langx|el|ξινόγαλα}} xinogala or αριάνι ariani; Pontic Greek: αΐραν ayran; {{langx|tr|ayran}}.{{Cn|date=February 2025}}

{{Unreferenced section |date=June 2022}}

File:Some ayran in copper cups.jpg

Salt, black pepper, dried mint, and lime juice can be mixed in. Diced cucumbers can be added to provide a crunchy texture to the beverage. Some varieties of doogh are carbonated. In Balkan countries, the drink is usually consumed for breakfast or lunch, usually combined with pastries like banitsa, börek or other pastries.

In Turkey, there are three types registered well known ayran variations one of them is Susurluk Ayranı. In this version ayran is drawn from the vat and rapidly poured back into it through a narrow pipe from above. During this circulation process, the fat in the ayran creates a foam on its surface.{{cite web |title=Susurluk Ayran |website=Geographical Indications Portal |lang=tr |url=https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38086 }}{{cite web|access-date=20 March 2021 |archive-date=15 January 2021 |archive-url=https://web.archive.org/web/20210115182915/https://www.ci.gov.tr/Files/GeographicalSigns/238.pdf |title=Arşivlenmiş kopya |url=https://www.ci.gov.tr/Files/GeographicalSigns/238.pdf}}

In some eastern parts of Turkey, ayran is made using a mixing method, which results in a very frothy drink which known as Yayık Ayranı. In Malatya region there is a form of spicy ayran known as Malatya Spicy Ayran. It has gained a registration and patent in 11.04.2022.{{cite web|archive-date=3 May 2022 |archive-url=https://web.archive.org/web/20220503061412/https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38608 |title=Malatya Pirpirimli Acılı Ayran / Malatya Semizotlu Acılı Ayran |access-date=3 May 2022 |url=https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38608 |website=Türk Patent ve Marka Kurumu |url-status=live }}

In Afghanistan, ayran (known as doogh or shromba) is a summer beverage. It is made with yogurt, salt, mint, diced cucumbers, lime, and is sometimes carbonated. It is enjoyed alongside bolani, Afghan flatbread, and other picnic foods.

In Albania, ayran is known as dhallë and is made exclusively with yogurt, salt and water and it is served cold. The name 'dhallë' comes from mixed and shaken.

In Southern Cyprus ayrani (αϊρανι) is made with sour sheep yogurt, water, salt and mint.

In Russia and some other Slavic countries, the local variant is called kefir which houses a similar taste but is instead made using fermented milk from kefir grains.

Recep Tayyip Erdoğan, a 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 by simar in Istanbul, Erdoğan contrasted ayran with beer, which he claimed was a recent introduction to Turkey.{{cite journal|date=27 April 2013|title=PM says Turkey's national drink is doogh, not beer|url=http://www.todayszaman.com/national_pm-says-turkeys-national-drink-is-ayran-not-beer_313824.html|url-status=dead|journal=Zaman|archive-url=https://web.archive.org/web/20151117031432/http://www.todayszaman.com/national_pm-says-turkeys-national-drink-is-ayran-not-beer_313824.html|archive-date=2015-11-17}}

Nevertheless, sales of ayran in Turkey 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 had declined every year for the years 2010 to 2015.{{cite journal|date=22 June 2015|title=Turks turn away from 'national drink' despite Erdoğan|url=http://www.todayszaman.com/anasayfa_turks-turn-away-from-national-drink-despite-erdogan_390784.html|url-status=dead|journal=Zaman|archive-url=https://web.archive.org/web/20151117024646/http://www.todayszaman.com/anasayfa_turks-turn-away-from-national-drink-despite-erdogan_390784.html|archive-date=2015-11-17}}

In 2015, Turkey's Ministry of Customs and Trade imposed a 220,000 TL fine (approximately $70,000) on state-owned Çaykur manufacturers, stating that ayran had been "insulted without reason" in one of their advertisements for iced tea, in which the rapper Ceza rapped that ayran makes him sleepy; the ministry halted advertisements of Çaykur's competing iced tea product.{{cite journal|last=Çelikkan|first=Erdinç|date=9 November 2015|title=State-owned tea firm fined 220,000 liras for 'insulting ayran' in ads|url=http://www.hurriyetdailynews.com/state-owned-tea-firm-fined-220000-liras-for-insulting-ayran-in-ads.aspx?pageID=238&nID=90905&NewsCatID=341|journal=Hürriyet}}

File:Ayran - Ankara.jpg|Ayran served in traditional way with copper cup (maşrapa)

File:Ayran in a big glass.jpg|Ayran served in a glass in Ankara, Turkey

File:Ayran, Istanbul, Turkey.JPG|Ayran served in a fast-food restaurant in İstanbul

File:Sise ayran.jpg|Ayran in a bottle

ابشار دوغ در جاده بانه - panoramio.jpg|Buttermilk waterfall on Bane road

{{portal|Drink}}

• Yayık ayranı, Turkish soured and churned yogurt-based drink

{{notelist}}

{{Reflist}}

• [http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B332R-2018%252FCXS_332Re.pdf FAO international standards]

{{Yogurts}}

Category:Afghan cuisine

Category:Armenian drinks

Category:Central Asian cuisine

Category:Greek cuisine

Category:Iraqi cuisine

Category:Israeli drinks

Category:Palestinian drinks

Category:Lebanese cuisine

Category:Assyrian cuisine

Category:Jordanian cuisine

Category:Kurdish cuisine

Category:Pashtun cuisine

Category:Syrian cuisine

Category:Uyghur cuisine

Category:Turkish drinks

Category:Cypriot cuisine

Category:Yogurt-based drinks

Category:Fermented dairy products

Category:Fermented drinks

Category:Sour foods

Category:Albanian drinks

Category:Bulgarian drinks

Category:Pakistani drinks