Nazli Piskin’s Ayran 1.000

Goran Kosanovic for The Washington Post

Jul 18, 2016

This simple, creamy drink is Turkey’s favorite hot-weather beverage, typically made with salt. According to Nazli Piskin, an Istanbul food writer and culinary historian, the ayran’s ratio of water to yogurt depends on the yogurt’s thickness and personal preference. If you use Greek yogurt, thin with a bit more water.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • 1 cup plain whole-milk yogurt (may substitute Greek yogurt; see headnote)
  • 1/2 teaspoon salt (optional)
  • 1/2 cup cold water, or as needed

Directions

Combine the yogurt and salt, if using, in a deep bowl. Gradually whisk in the water, as needed, until the mixture is foamy on top. Pour into a tall, chilled glass and serve right away.

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Recipe Source

From Istanbul food writer and culinary historian Nazil Piskin.

Tested by Kara Elder.

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