Doogh, Ayran or Tan (Albanian: Dhallë; Persian: دوغ, duq; Azerbaijani: ayran, ајран; Armenian: թան tan, Arabic: شنينة šinīna Turkish: ayran) is a savory yogurt-based beverage. It is popular in Iran, Turkey, Azerbaijan, Armenia, Kazakhstan, Tajikistan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan and Lebanon. It is made by mixing yoghurt and chilled or iced water and has been variously described as "diluted yogurt". It is sometimes carbonated and seasoned with mint.
|Alternative names||Doogh Ayran, Tan|
|Place of origin||Iran|
|Region or state||Asia|
|Main ingredients||Yogurt, water, salt, little of cohol|
|Cookbook: Doogh Media: Doogh|
According to Shirin Simmons, doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran and western Afghanistan). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan.
According to turkish scientist Nevin Halıcı, ayran is a traditional Turkish drink and was consumed by nomadic Turks prior to 1000 CE. According to turkish popular scientists Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at Mustafa Kemal University), ayran was first developed thousands of years ago by the Göktürks, who would dilute bitter yogurt with water in an attempt to improve its flavor.
Salt (and sometimes pepper) is added, and dried mint or pennyroyal can be mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh have carbonation.
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- Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Retrieved 26 June 2011.
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- Kocak, C., Avsar, Y.K., 2009. Ayran: Microbiology and Technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Functional Dairy Products. CRC Press, Boca Raton, U.S., pp. 123–141