It’s simple. Only 3 ingredients.
And it is very traditional in Turkey, served alongside a savory dish like Iskender.
It cools you off and it cuts rich food, and it’s good for you too!
I have memories of sipping ayran, a lip of foam skirting the edge of the clear glass, the smell of doner and cumin and history criss-crossing the hidden room perched at the top of a restaurant in Bursa. From the outside of the hide-away you’d have no idea a place so lovely existed within the wood and plaster walls. I recall my friend pointing the way, through a crusty outer gate, up the stairs and into the second story restaurant known by locals. I don’t even remember the name, probably because there was no sign, no indication that the building was anything but someone’s home.
I tried the drink for the first time there, skeptical that it would deserve a re-order next time around but it was lovely and refreshing, tangy and salty and ice cold. Here’s how it’s made:
Blend together equal parts Greek yogurt & ice-cold water with a pinch of salt (to taste). If you would like it less watery, just reduce that part a little. That’s it. Try it with a savory dish or just on its own on a hot day. I hope you’ll like it as much as I do!