~73 cal · 4g protein · 6g carbs · 4g fat (estimated, per serving)
🍽️
Frothy white yogurt drink in a metal cup
🇹🇷 İzmir (Aegean)
Ayran is Turkey's everyday thirst-quencher, poured alongside kebabs and pide from roadside stops to fine restaurants. Simply yogurt, water, and salt whipped to a froth, it is deeply refreshing and, many Turks insist, the only proper thing to drink with grilled meat.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2 cups plain yogurt
•
1.5 cups cold water
•
1/2 tsp, to taste salt
•
a pinch dried mint (optional)
Instructions
1
Whisk the yogurt (or plant yogurt) with the salt until smooth.
2
Whisk in the cold water until frothy.
3
Taste and adjust the salt.
4
Pour over ice, raising a foamy head.
5
Sprinkle with dried mint if you like and serve very cold.
İzmir tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
İzmir (Aegean). Olive-oil country, where vegetables are the main event.
🗺️
Turkey. Where Ottoman palace cooking met Anatolian village fires.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Turkey
İmam Bayıldı (Swooning Imam’s Eggplant)
Whole eggplants braised in olive oil until silken, stuffed with sweet onions, tomato, and garlic. Served cool.
Lahmacun
Paper-thin flatbread blistered under a spiced lamb, pepper, and parsley crust — rolled with lemon and herbs.
Manti
Tiny hand-pinched meat dumplings under garlic yogurt and paprika-mint butter — Kayseri’s legendary labor of love.