Ayran
Ayran, doogh, Dhallë, utawa tan minangka minuman berbasis yogurt legi sing adhem, populer ing Timur Tengah, Asia Tengah lan Eropa Wétan . Bahan utama yaiku yogurt, banyu lan uyah. [1] [2] [3] [4] Herb kayata mint bisa uga ditambah kanthi opsional. Sawetara jinis karbonat .
 | |
| Jeneng liyané | Ayran, Doogh, Dove, Dhallë, Tan or yogurt milk |
|---|---|
| Jinis | Dairy product |
| Ajangan | Beverage |
| Tlatah utawa praja | Central Asia, Middle East, Balkans |
| Hawa ajangan | Cold or Lukewarm (depending on preference) |
| Woworan pokok | Yogurt, water, salt |
 Buku masakan: Ayran  Médhia: Ayran | |
Ayran disajekake adhem lan asring minangka iringan kanggo daging panggang utawa pari, [5] utamane nalika musim panas. [6] Iki digawe kanthi nyampur yoghurt karo banyu adhem utawa es [7] lan kadang karbonat lan dibumbui karo mint. [8] Wis macem-macem diterangake minangka "yogurt sing diencerke" [9] lan "omben sing paling nyenengake sing dicampur karo campuran yogurt karo banyu es". [10]
Galeri
besut-
Ayran dadi cara tradisional nganggo cangkir tembaga ( maşrapa) . -
Doogh nganggo mint garing ing ndhuwur iku. -
Ebun -
Botol saka tan karbonat .
Referensi
besut- ↑ Tamime, A. Y., èd. (2008). Fermented Milks. John Wiley & Sons. kc. 124. ISBN 9781405172387. Diarsip saka sing asli ing 2017-01-16. Dibukak ing 2016-12-04.
- ↑ Jacobson, Sarina; Weiner, Danya (2008). Yogurt: More Than 70 Delicious & Healthy Recipes. Sterling. kc. 6. ISBN 978-1402747595.
- ↑ Strnadel, Leslie; Erdley, Patrick (2012). Bulgaria. Other Places Travel Guide. Other Places Publishing. kc. 58. ISBN 9780982261996. Diarsip saka sing asli ing 2016-12-21. Dibukak ing 2016-12-04.
- ↑ Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. University of Washington Press. kc. 92–93. ISBN 9780295803784. Diarsip saka sing asli ing 2019-12-12. Dibukak ing 2016-12-04.
- ↑ "Turkish Buttermilk". www.kultur.gov.tr. Ministry of Culture and Tourism, Turkey. Diarsip saka sing asli ing 18 December 2020. Dibukak ing 5 October 2013.
- ↑ Gina Husamettin. "Ayran – Turkish national beverage". balkon3.com. Diarsip saka sing asli ing 12 October 2013. Dibukak ing 5 October 2013.
- ↑ Davis, P. H. (1956). "Lake Van and Turkish Kurdistan: A Botanical Journey". The Geographical Journal. 122 (2): 156–165. doi:10.2307/1790844. JSTOR 1790844.
- ↑ Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. kc. 10. ISBN 9781420082081. Diarsip saka sing asli ing 2016-12-21. Dibukak ing 2016-12-04.
- ↑ Halici, Nevin (27 April 2013). "Turkish Delights". Gastronomica: The Journal of Critical Food Studies. University of California Press. 1 (1): 92–93. doi:10.1525/gfc.2001.1.1.92.
- ↑ Lake Van and Turkish Kurdistan: A Botanical Journey P. H. Davis The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156–165 Published by: The Royal Geographical Society (with the Institute of British Geographers) Article doi:10.2307/1790844