Ayran (Turkish Salted Yogurt Drink)
آیران (ترکی نمکین دہی کا مشروب)
Ayran is the drink Turks reach for with almost every meal, and in 2013 it was even declared Turkey's national drink. It's just yogurt, cold water and salt, whisked until a thick layer of foam forms on top. Pakistani readers will see namkeen lassi at once, and they're close relatives, but ayran is thinner, has no cumin or mint, and is all about the clean, tangy taste of good yogurt. It cuts through the richness of kebabs and pide perfectly.
- ⏱ Total: 5 min
- Prep: 5 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Put the yogurt and salt in a blender (or a deep jug) and blend briefly until smooth.
Add the cold water and blend on high for 30–60 seconds, until very frothy with a thick layer of foam on top.
Taste for salt, then pour into chilled glasses, with ice if you like, so each glass gets a good layer of foam.
Serve immediately with kebabs, pide, lahmacun or any spicy meal.
Kitchen notes
The ratio is a matter of taste: equal yogurt and water is classic; use less water for a thicker ayran.
Use good, fresh, slightly tangy yogurt. Ayran has nothing to hide behind.
For the famous 'köpüklü' (foamy) ayran of kebab shops, blend for a full minute and pour from a height.
Turkey’s national drink
Ayran is sold everywhere in Turkey, in sealed cups at supermarkets, in copper bowls at kebab houses, and in jugs on family tables. It’s the default drink with Adana kebab, lahmacun, pide and mantı, the way lassi goes with a Punjabi lunch.
Why it works with rich food
The tang of yogurt and the salt cut through fatty, spicy food and cool the mouth. On a hot day, the salt also helps replace what you lose in sweat, which is why ayran, like namkeen lassi and shikanjvi, is a traditional summer drink.
Getting the foam
The thick white foam on top is part of the experience. Blend longer than you think, at high speed, and pour straight away. In some kebab shops it’s whisked in a big copper pot and ladled out from a height.
Serving
Serve very cold, straight after blending, with any grilled or spicy meal. It also goes well with Pakistani food: try it with chicken karahi or biryani.
Questions people ask
How is ayran different from namkeen lassi?
Lassi is usually thicker and often flavoured with roasted cumin or mint. Ayran is thinner, plain, and just yogurt, water and salt.
Can I add mint?
Yes. A pinch of dried mint is a common home variation, especially in summer.
Can I make it without a blender?
Yes. Whisk hard in a deep jug for a minute, or shake in a tightly closed bottle.
Nutrition (estimate, per serving)
- Calories
- 80
- Protein
- 5 g
- Fat
- 4 g
- Carbs
- 6 g
