It was exceptionally hot the first and only time I visited Turkey. My youngest sister had just finished a year of studying in Istanbul, and she was showing me around the city. It was the kind of hot that makes me almost sick to my stomach—a dangerous thing to mix with jet lag. At our first meal, she ordered a pitcher ofayran表像一个地方,我倒泡沫y white liquid over ice not quite knowing what to expect. And then I poured myself another, and everything started to feel better.
Ayran is as almost as common as water on Turkish tables—the simple mixture of yogurt, water, and salthas been served for centuries alongside meals, or as a refresher on its own.
My sister knew I'd like ayran. We grew up drinking lots ofkefirand yogurt smoothies, and I used to order asweet mango lassievery time we went out for Indian food. So it wasn't a big leap to make. But unlike those lassis, ayran is distinctly savory, with a much thinner texture that makes you want to drink glass after glass. The fermented tang and frothy head of a cold glass of ayran makes it just as good with a plate of fried seafood as a cold glass of beer. And unlike that glass of beer, it's good for your digestive system and thoroughly hydrating.
That trip to Turkey was six summers ago now. And every summer since, I've been whisking or shaking together equal parts plain yogurt and water and a pinch of salt and pouring it over ice to revive myself in those moments when I'm standing in the hot kitchen wondering how I'm going to make it through the day. Sometimes I add a bit of lemon juice. Sometimes I muddle in some freshmint. And just like the first time, it always helps me feel refreshed. I bet you have some yogurt in your fridge: give it a try today. You won't regret it.
