Tan

Tan

Yoghurt drink

By
From
The Complete Middle Eastern Cookbook
Makes
750 ml
Photographer
Alan Benson

In many countries in the region, a yoghurt beverage is served with meals. It is most refreshing, particularly in summer. In Turkey and Iran it is called ayran and abdug respectively; in Lebanon, Syria and Jordan it is ayraan when salt is used, and laban bi sikkar when sweetened with sugar. Tan accompanies every Armenian meal.

Ingredients

Quantity Ingredient
500g yoghurt
pinch salt

Method

  1. Beat the yoghurt in a blender or bowl until smooth.
  2. Gradually add 250 ml water, beating constantly. If the yoghurt is too thick, add a little more water, as yoghurts vary in consistency.
  3. Beat in the salt and chill well before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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