What is Ayran?

The Turkish drink Ayran (pronounced “Ai-RAN”) is a cold, salty yoghurt drink that is commonly drunk in Turkey. It quenches thirst, is refreshing, soothes the mouth after eating spicy dishes and settles an upset stomach. It is also packed with protein and prevents dehydration in the summer months because it boosts your salt intake. Not unimportant when you’re a nomad roaming the steppes of eastern Turkey.

For those of us used to dairy drinks with a sweet taste, Ayran takes some getting used to. If you persevere, you’ll see that it is an addictively tasty drink, perfect for summer. Turkish people like to drink it with meat dishes and street food, such as kumpir and doner kebab. In Turkey, you’ll find Ayran on the shelves of just about every store; you can even order an Ayran with a Happy Meal.

Exactly when the Turkish people invented Ayran, nobody knows. It is suspected that it was introduced to neighbouring countries during Ottoman times. You can find Ayran in almost all Middle Eastern and Balkan countries, from Kyrgyzstan through Iran to Serbia. In Albania, for example, people drink Dhallë; in Afghanistan, Shinena; and Doogh in Persia. In Russia, Ayran has become popular as a health drink and is known as’ Tan’. 

If your Ayran has a strong head of foam that a well-tapped beer would be proud of, then you probably have a glass of Susurluk Ayran. This special type of Ayran comes from the town of Susurluk, famous for its dairy products. The yoghurt for the Ayran is said to be made with a mix of buffalo, cow and sometimes sheep milk that is poured from bucket to bucket to create the foam. They have been producing Ayran since the 1950s. Meanwhile, Susurluk, which is located on the busy motorway from Izmir to Istanbul, has become a well-known pit stop for thirsty drivers.