Ayran

Saka Wikipédia Jawa, bauwarna mardika basa Jawa
Menyang navigasi Menyang panggolèkan
Ayran
Fresh ayran.jpg
Jeneng liyanéAyran, Doogh, Dove, Dhallë, Tan or yogurt milk
JinisDairy product
AjanganBeverage
Tlatah utawa prajaCentral Asia, Middle East, Balkans
Hawa ajanganCold or Lukewarm (depending on preference)
Woworan pokokYogurt, water, salt
Buku masakan: Ayran  Médhia: 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 .

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 | besut sumber]

Referensi[besut | besut sumber]

  1. Tamime, A. Y., ed. (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. Diarsip saka sing asli ing 2017-01-16. Dibukak ing 2016-12-04.
  2. Jacobson, Sarina; Weiner, Danya (2008). Yogurt: More Than 70 Delicious & Healthy Recipes. Sterling. p. 6. ISBN 978-1402747595.
  3. Strnadel, Leslie; Erdley, Patrick (2012). Bulgaria. Other Places Travel Guide. Other Places Publishing. p. 58. ISBN 9780982261996. Diarsip saka sing asli ing 2016-12-21. Dibukak ing 2016-12-04.
  4. Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. University of Washington Press. pp. 92–93. ISBN 9780295803784. Diarsip saka sing asli ing 2019-12-12. Dibukak ing 2016-12-04.
  5. "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.
  6. Gina Husamettin. "Ayran – Turkish national beverage". balkon3.com. Diarsip saka sing asli ing 12 October 2013. Dibukak ing 5 October 2013.
  7. 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.
  8. Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081. Diarsip saka sing asli ing 2016-12-21. Dibukak ing 2016-12-04.
  9. 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.
  10. 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