Wherever you are in the world, did the summer heat kick in yet? At hot weather, this is my favorite thirst quenching drink. It’s not your regular sweet juice but is rather sour. I guess that’s why I like it.
The recipe is simple and quick, and the drink is cold and nutritious. It’s another one of my dad’s special treats. In Jordan, the main hot meal of the day is lunch, usually between 1 and 3 pm. And many common meals are made of hot stews. Now imagine eating that at temperatures of 80 F and above!
No wonder cooling drinks are hot!
I actually found an article that says this drink is common in Turkey and can be called ayran, laban arbil, doogh, sheninah, moru, or tan. The only name I know is sheninah, so if you know or use another please correct. The article says it can be made with goat, sheep, cow, camel, etc milk yogurt. Not sure how many of those are available anyways. It also says that cow milk yogurt is sweeter and creamier than the other types, so I would stick to that–at least the first time.
My dad improvises his recipes and in the few seconds it takes to grab a measuring cup, he had already poured the yogurt in the blender and got started! So, my amounts are estimates, I assure you pretty close estimates.
- Two parts plain yogurt (I suggest low fat yogurt)
- One part cold water
- Some ice cubes
- Minimal amount of salt, we used 1/8 tsp for a jug that served 8
Place the yogurt, water, and salt in a blender and blend until frothy. Add the ice. You can blend again to crush the ice but you don’t have to. Serve icy cold.