Ingredients
Base
- 600 gplain yoghurt, full fat
- 400 mlcold water
- 1 teaspoonsalt, or to taste
Sometimes added
- a few ice cubes
- a sprig of mint
- a pinch of dried mint
To serve
- burek
- grilled meat from the skara
- tall glasses, well chilled
Directions
- Use plain full-fat yoghurt with no additives. Low fat yoghurt gives a thin watery drink.
- Put the yoghurt into a large jug. Add the salt into the thick yoghurt. Whisk the salt into the yoghurt first.
- Salt dissolves better in thick yoghurt than in the diluted drink. Now add the cold water gradually.
- Whisk continuously as you pour it in. Whisk until it is completely smooth. Ajran should be clearly salty.
- Taste it and add more salt if it seems flat. Remember the cold dulls the salt slightly. Season it a little more than seems right warm. Refrigerate the jug for at least an hour.
- Chill the glasses if you have room. Whisk or shake the jug again before pouring. It separates within minutes of standing.
- Pour it so a little froth sits on top. Add a sprig of mint if you like. It keeps two days refrigerated. Whisk it thoroughly again before serving.
Technique
- Ayran, ajran, dhallë and tan are regional names for essentially the same drink across the former Ottoman world.
- In Macedonia it is sold in bottles and cartons as well as being made at home.
Substitutions
- Greek yoghurt works with more water added to loosen it.
- Kefir can be used and gives a slightly fizzy, tangier drink.
Variations
- Some households whisk in dried mint.
- A version with crushed garlic is served with grilled meat in some places.
- Turkish ayran is often served with a thick foam whipped onto the top.
History
Ottoman-era dairy drink standard in Macedonian bakeries and skara grills.
Frequently asked questions
What is Ajran?
Ajran is a drink from North Macedonia: cold salted yoghurt drink poured with burek and grilled meat. Ottoman-era dairy drink standard in Macedonian bakeries and skara grills.
How long does Ajran take to make?
Ajran takes 5 minutes of preparation and none of cooking. The recipe makes serves 4. It is rated easy to make.
What can I substitute in Ajran?
Yes, within limits. Greek yoghurt works with more water added to loosen it. Kefir can be used and gives a slightly fizzy, tangier drink.
