What fermented dairy drink is traditionally called ayran in Turkish cuisine?

Ayran is a traditional yogurt drink in Turkish cuisine.

Ayran is made by mixing yogurt with water and salt, producing a cool, lightly salty beverage with a foamy surface when shaken or whisked. It is commonly served alongside grilled meats, kebabs, rice dishes, and other foods that benefit from a refreshing dairy accompaniment. The drink is usually non-alcoholic and contains no fruit in its classic form.

Ayran is widespread beyond Turkey, particularly across the Balkans, the Caucasus, and the Middle East, where related names and recipes exist. It is not identical to kefir: kefir is fermented with kefir grains and contains a more complex fermentation culture, while ayran is generally yogurt diluted with water. Nor is it simply ordinary milk. Its combination of yogurt, water, and salt gives ayran its distinctive tangy, savory character and makes it one of the region’s best-known traditional drinks.