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Türkiye's signature spicy cuisine, combined with the sweltering heat of summer, creates an irresistible allure. However, when these two elements blend together, both tourists and locals need a cooling remedy, and that remedy is Ayran, a traditional drink considered a "secret cooling agent" that, surprisingly, hasn't yet conquered global palates.
Ayran – The traditional cool and refreshing taste of Türkiye. Ayran is a surprisingly simple combination: fresh yogurt, water, and a pinch of salt. After a hot summer afternoon or after hours of sweating in the sun, just one glass of chilled ayran is enough to awaken all your senses and soothe your body.
A refreshing drink that has been enjoyed in Türkiye for over 1,000 years.
Although it may not suit every taste or diet, the unique appeal of this drink is undeniable. Ayran, pronounced “ai-ran,” has been enjoyed by people in the crossroads of Eurasia for centuries and today it is present in many diverse forms throughout Turkey and several neighboring countries.
Ayran, a mixture of yogurt, water, and salt, is a popular Turkish summer drink with a history of over 1,000 years, yet it is little known.
According to Professor Barbaros Özer from the Department of Dairy Technology, Ankara University, ayran is particularly effective in replenishing minerals after significant dehydration from sweating in the summer, thanks to the abundant natural minerals and salts in yogurt. He also emphasized that this drink contains many other valuable proteins and minerals. Not only does it quench thirst, ayran also contributes to digestive health: “Ayran plays an important role in maintaining the balance of the digestive system and gut microbiota,” Professor Özer affirmed.
This is an indispensable accompaniment to Turkish meals.
A historical legacy spanning thousands of years: The origins of ayran are believed to date back at least a millennium, approximately 900 years before Coca-Cola was invented. Thanks to the research of linguist Besim Atalay in the late 19th and early 20th centuries, records of ayran were found in Mahmud al-Kashgari's 11th-century work, *Dīwān Lughāt al-Türk*, proving the long-standing presence of this beverage.
It may not suit everyone's taste and may not meet some dietary requirements, but the appeal of ayran is undeniable.
Ayran arose from a basic survival need: nomadic cultures like the Turkic people used fermented foods such as cheese, yogurt, and ayran for long-term preservation – an ideal solution on arid grasslands. When the Turkic people migrated from Central Asia to Anatolia, they brought this valuable culinary tradition with them. Food researcher Merin Sever shares that, according to ancient documents, Anatolians regularly consumed yogurt, either with bread or even as an accompaniment to ayran, every day.
Besim Atalay, a Turkish linguist who lived in the late 19th and early 20th centuries, says that ayran has been around since the 11th century.
Currently, ayran is produced on the market using two main methods: one is diluting yogurt to the desired protein concentration, and the other is diluting milk before fermentation. While most consumers still prefer "open ayran" (ayran prepared manually at the counter and served immediately after mixing) for its freshness and cultural value, "closed ayran" (industrially produced, pre-packaged ayran) is highly valued for its hygiene and safety.
Fermented drinks like cheese, yogurt, and ayran are ideal for long journeys.
Ayran is not only part of a thousand-year-old tradition but has also permeated every corner of modern Turkish life: from large supermarkets to street vendors. Even the two famous fast-food chains, McDonald's and Burger King in Turkey, have included ayran on their menus.
When visiting kebab or büfe shops – Turkish fast food restaurants – you might hear staff ask, “Do you want açık ayran or kapalı ayran?” (corresponding to fresh or packaged ayran). Some places even serve ayran in traditional copper mugs, especially at ocakbaşı (grills opposite the kitchen), offering an authentic Turkish experience: sipping cool ayran while watching skewers of meat cook over hot coals.
Ayran's cooling properties are highly regarded by science.
After a night of boisterous partying in Taksim, nothing beats stopping at a pilaf shop in the square or on İstiklal Street. There, plastic tubs with taps filled with ayran are always available – a familiar "lifesaver" for Turks after a night of heavy drinking.
Although very popular in Türkiye, ayran hasn't truly "crossed borders" to the world for two main reasons: firstly, Turkish cuisine isn't widely known globally; secondly, the original sour and salty flavor of ayran may be unfamiliar to many. However, this very difference is what makes it particularly appealing to those seeking an authentic and unique culinary experience.
