Fresh Susurluk Ayranı with a head of froth
|Place of origin||Turkey|
|Main ingredient(s)||Yogurt, water|
The name 'ayran' (Turkish) is used in Turkish
- In Afghanistan and Iran, the same drink, sometimes served with or without carbonation and is called Doogh (دوغ)
- In Albanian it is called Dhallë,
- In Arabic, it is called Laban ‘ayrān (لبن عيران)
- In Armenian, it is called Tʻan (Թան)
- In Azerbaijan, the same drink is called Ayran
- In Assyrian Neo-Aramaic, it is called "dawghe"
- In Bulgarian, it is known as Ayryan or Ayran (Aйрян, Айран)
- In Greek, Ariani (Aριάνι), or Ayráni (Aϊράνι) or Xynógala (Ξυνόγαλα") (lit. "sour milk")
- In Kurdish, the same drink, is called Dew or Do (depending on dialect)
- In Macedonian, it is called Ayran (Ајран)
- In Mesopotamian, the same drink is called Shinēna.
- In Nepali, the same drink is called Mohi.
Consumption and variations 
In rural areas of Turkey, ayran is offered as a "standard" drink to guests.
Ayran is usually served chilled, and is a common accompaniment to any form of grilled meat, pastry, or rice.
Mainstream variations 
- Susurluk ayranı - A very frothy kind of ayran, quite popular in Northwestern Turkey
- Yayık ayranı - An ayran that is hand stirred in big horizontal wooden churns. Thick, with close to no froth.
- Ekşili ayran - A sour variety, made out of strained yogurt that carries a sour, smoky taste, especially if made from ewe's milk. Very popular in the Southeastern provinces.
Staple materials 
- In Marmara and Ege Region, ayran is usually made with cow's milk.
- In Central Anatolia and along the Mediterranean coast, it is mostly made with ewe, and sometimes goat, milk.
- In the Black Sea Region, it is universally made of cow's milk.
- In the Eastern and Southeastern provinces, ewe's milk will dominate.
In Albania Ayran is called Dhallë. It is made from cow yogurt mixed with water and is served salted and cold. You can buy it in the market, fast-food chains, Byrektore (A shop where Byrek is made). It is very popular in summer.
Middle East 
Ayran also enjoys considerable popularity in the Middle East, where it remains widely available on the market. Leben 'ayrân is mostly made out of strained yogurt and has a sourer taste than the mainstream Turkish Ayran
In the Persian speaking world, ayran, named "Dûğ / دوغ" is often drunk in a carbonated form. In rural Afghanistan, one will often be offered dûğ that is a lightly seasoned with different spices, such as cucumber or mint.
See also 
- Heyhoe, Kate. The ABC's of Larousse Gastronomique : ayran
- Albanian-Turkish Dictionary Fjalor turqisht-shqip Indiana University 2009 
- Merriam-Webster Unabridged Dictionary - airan
- Dictionary of Standard Modern Greek - αριάνι
- http://www.sutdunyasi.com/eski/s9/kapak.htm It is explained that the Göktürks naturally came across the Ayran while diluting it with water in order to reduce it's sourness.
- http://www.kultur.gov.tr/TR/belge/1-17518/mutfak-kulturumuzde-turk-icecekleri-mesrubatlari.html Turkish Ministry of Culture - Article on the Turkish Culinary Culture - See the "Ayran" entry where this relation is thoroughly explained.
- Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3.
- The manufactured Ayran market of Turkey was of 67.000.000 YTL as of 2006