Ayran has been one of the most popular drinks of the Turks since the discovery of Yogurt among the Turkish tribes in Central Asia. It is simply made by diluting yogurt with water. Some salt is added to taste.
It not only accompanies any meal but is drunk as a refreshing drink by itself. It is common among all regions of North Cyprus only the slight variation being its thickness.
250 gr (8 oz) thick sheep's milk yogurt
150 ml (1/4 pint) cold water
A little salt
Mint -dried or fresh
Put all the ingredients -except the mint- in a blender and blend for 1-2 minutes until smooth and lightly frothy. Alternatively, beat in a bowl with an egg whisker, until well amalgamater.
Pour evenly to each glass and put some mint on every glass to serve.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.