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| {{short description|Middle eastern dairy product}} | |||
| {{redirect|Doogh|the village in Iran|Doogh, Iran}} | |||
| {{Distinguish|Aryan|Aryan (disambiguation)}} | |||
| {{Infobox prepared food | |||
| | name = Ayran | |||
| | image = File:Fresh ayran.jpg | |||
| | caption = | |||
| | alternate_name = Ayran, Doogh,Dove, Tan or yogurt milk | |||
| | country = | |||
| | region = ], ] | |||
| | creator = | |||
| | course = Beverage | |||
| | type = Dairy product | |||
| | served = Cold | |||
| | main_ingredient = ], ], ] | |||
| | variations = | |||
| | calories = | |||
| | other = | |||
| }} | |||
| '''Ayran''', '''doogh''' or '''tan''' is a cold savory ]-based beverage, popular across the ], ] and ]. The principal ingredients are yogurt, water and salt.<ref>{{cite book | url=https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | title=Fermented Milks | publisher=John Wiley & Sons | editor-first=A. Y. | editor-last=Tamime | year=2008 | pages=124 | isbn=9781405172387 | access-date=2016-12-04 | archive-date=2017-01-16 | archive-url=https://web.archive.org/web/20170116042818/https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | url-status=live }}</ref><ref>{{cite book |first1=Sarina |last1=Jacobson |first2=Danya |last2=Weiner |url=https://archive.org/details/yogurtmorethan700000jaco/page/6 |title=Yogurt: More Than 70 Delicious & Healthy Recipes |publisher=Sterling |year=2008 |isbn=978-1402747595 |page=6}}</ref><ref>{{cite book |url=https://books.google.com/books?id=fQ8vWih-rqwC&pg=PA58 |title=Bulgaria |series=Other Places Travel Guide |publisher=Other Places Publishing |first1=Leslie |last1=Strnadel |first2=Patrick |last2=Erdley |year=2012 |pages=58 |isbn=9780982261996 |access-date=2016-12-04 |archive-date=2016-12-21 |archive-url=https://web.archive.org/web/20161221110816/https://books.google.com/books?id=fQ8vWih-rqwC&pg=PA58 |url-status=live }}</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 | isbn=9780295803784 | pages=92–93 | access-date=2016-12-04 | archive-date=2019-12-12 | archive-url=https://web.archive.org/web/20191212161632/https://books.google.com/books?id=p6aXloa1QsEC | url-status=live }}</ref> Herbs such as ] may be optionally added. Some varieties are ]. | |||
| ==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 | 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 }}</ref> especially during summer.<ref>{{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 | archive-date=12 October 2013 | archive-url=https://web.archive.org/web/20131012004637/http://balkon3.com/en/ayran-turkish-national-beverage/ | url-status=live }}</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 | journal = The Geographical Journal | volume = 122 | issue = 2| pages = 156–165 | doi = 10.2307/1790844 | jstor = 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| access-date = 26 June 2011}}</ref><ref name=functionaldiary>{{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 }}</ref> It has been variously described as "diluted yogurt"<ref name="gastro">{{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}}</ref> and "a most refreshing drink made by mixing yogurt with iced water".<ref>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}}</ref> | |||
| The traditional way of preparing the drink among various ] is straight from milk, without yogurt, using a ], known as ''mashk'' (مشک) in ] and ] in Iran, and ''maskah'' (مسکه) in Afghanistan. This is done by pouring the milk in the waterskin, usually made of deer or sheep skin, and shaking it for hours, sometimes using a wooden structure to keep the waterskin above the ground with woolen strings to make the task easier. <ref>{{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}}</ref><ref>{{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|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}}</ref> | |||
| ==History== | |||
| According to Nevin Halıcı, ''ayran'' was consumed by Turkic people of Central Asia.<ref name=gastro/> A c. 1000 CE Turkish 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=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 }}</ref> The ] word ''ayran'' comes from the ] ''*ajran'' or ''*ayran''.<ref name="Uchiyama et al. 2020">{{cite journal|last1=Uchiyama|first1=Junzo|last2=Gillam|first2=J. Christopher|last3=Savelyev|first3=Alexander|last4=Ning|first4=Chao|date=21 May 2020|title=Populations dynamics in Northern Eurasian forests: a long-term perspective from Northeast Asia|url=https://www.cambridge.org/core/journals/evolutionary-human-sciences/article/populations-dynamics-in-northern-eurasian-forests-a-longterm-perspective-from-northeast-asia/1FF8B5513D3D2598BD8D7C13FA7B0FA6|url-status=live|journal=Evolutionary Human Sciences|volume=2|doi=10.1017/ehs.2020.11|archive-url=https://web.archive.org/web/20201115213746/https://www.cambridge.org/core/journals/evolutionary-human-sciences/article/populations-dynamics-in-northern-eurasian-forests-a-longterm-perspective-from-northeast-asia/1FF8B5513D3D2598BD8D7C13FA7B0FA6|archive-date=15 November 2020|access-date=28 August 2020|doi-access=free}} " the Proto-Turkic language has developed extensive nomadic pastoralist vocabulary, including terms for dairy products (*ajran ‘a kind of salty yoghurt’ and *torak ‘a kind of cheese or quark’)."</ref> | |||
| ''Doogh'' is an Iranian fermented drink<ref>{{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}}</ref><ref>{{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}}</ref> that has long been a popular drink and was consumed in ] (ancient 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&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}}</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"| 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}}</ref> its name derives from the ] word for ], ''dooshidan''.<ref name="un"/> | |||
| Other similar drinks include ''ayran'' in Turkey, ''t’an'' in Armenia and '']'' in Southern Asia and are popular in Asian countries; however, they can differ from ''doogh''.<ref>{{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}}</ref> | |||
| Regional names of the drink and its variations are: {{lang-sq|dhallë}}; {{lang-ar|شنينة}} ''šinīna'' or {{rtl-lang|ar|عيران}} ''eayran''; {{lang-arm|թան}} ''t'an''; {{lang-az|ayran}}; {{lang-bg|айрян}} {{lang-ku|dew}}; {{lang-ps|شلومبې}} ''shrombey''; {{Lang-fa|دوغ|dūgh}}; {{lang-syr|ܕܘܓ̄ܐ}} ''dove''; {{lang-tr|ayran}}. | |||
| ==Variations== | |||
| ], ], dried ], and ] juice can be mixed in. Diced ]s can be added to provide a crunchy texture to the beverage. Some varieties of ''doogh'' are carbonated. | |||
| == Turkish national drink status == | |||
| ], a Turkish politician who has held the posts of ] and ], has promoted ''ayran'' as a ]. Speaking at a 2013 ] Global Alcohol Policy Conference held in ], Erdoğan contrasted ''ayran'' with ], which he claimed was a recent introduction to Turkey.<ref name="erdogan">{{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=]|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}}</ref> | |||
| Nevertheless, sales of ''ayran'' in Turkey may lag behind other ]. 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 ] had declined every year for the years 2010 to 2015.<ref name="sales">{{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=]|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}}</ref> | |||
| In 2015, Turkey's ], controlled by Erdoğan's party, imposed a 220,000 ] fine (approximately $70,000) on state-owned ] manufacturers, stating that ''ayran'' had been "insulted without reason" in one of their advertisements for ], in which the ] ] rapped that ''ayran'' makes him sleepy; the ministry halted advertisements of Çaykur's competing ice-tea product.<ref name="fine">{{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=]}}</ref> | |||
| == Gallery == | |||
| <gallery> | |||
| File:Ayran - Ankara.jpg|''Ayran'' served in traditional way with copper cup(''maşrapa)''. | |||
| File:Doogh in Ankara.jpg|''Doogh'' with dry mint on it. | |||
| File:Dew (vexwarin).jpg|''Dew'' | |||
| File:Tan-raffi kojian-IMG 3584.JPG|Bottle of carbonated ''tan.'' | |||
| </gallery> | |||
| ==See also== | |||
| {{portal|Drink}} | |||
| *], yogurt-based drink from Bangladesh | |||
| *], Japanese yogurt-based soft drink | |||
| *], fermented camel's-milk | |||
| *], yogurt-based drink made with yogurt, salt and water, and occasional mint and coriander leaves | |||
| *], beverage consisting of fermented milk, salt, and carbonated water | |||
| *], a yogurt drink from Sweden | |||
| *], fermented milk drink made with yeast grains | |||
| *], fermented mare's milk drink<ref name=gastro/> | |||
| *], yogurt-based drink from the Indian Subcontinent | |||
| *], Korean carbonated yogurt milk | |||
| *], fermented-milk beverage | |||
| *], Turkish soured and churned yogurt-based drink | |||
| ==References== | |||
| {{Reflist}} | |||
| {{Yogurts}} | |||
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| ==External links== | |||
| * | |||
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