I posted this image on the blog’s Facebook page, just to see how many people would respond to it. Initially I thought it was only an Eastern Mediterranean (Turkey) and Middle-Eastern drink; turns out it is popular in Pakistan, Afghanistan, Azerbaijan, even in parts of China.
In Lebanon, it is called ayran and most people buy it at the neighborhood market already made. In the US, it is sold in Arab or ethnic groceries. Yet preparing it at home is easy and the great thing about it is that it is unsweetened, very refreshing and has protein and calcium from the yogurt. It is excellent with kebabs or grain-based dishes.
Above machine was photographed in a Beirut (Hamra) restaurant serving Aleppian cuisine. The machine keeps the ayran cold and smooth.
I am sharing a recipe from my friend and master chef Asma, who is of Kurdish heritage (it is called daw in Kurdish/Kurmanj).
INGREDIENTS: for one serving
1/2 cup yogurt, plain
1/2 cup water
pinch of salt, optional
1. Mix the yogurt and water till smooth. Add a sprinkle of mint if you like or drink it plain.
Three generations of Kurdish ladies, Asma (middle) and her sister Fikriyeh (right) are both Master Chefs.