Ayran

A refreshing fermented milk drink of yoghurt diluted with salted water, slightly saltish, with fatty and meat dishes, pilaf and kebabs.

Ayran is a refreshing fermented milk drink of plain yoghurt or katyk diluted with cold water and salt, sometimes carbonated and with herbs or mint, liquid, slightly saltish, with a pleasant tang. It is drunk chilled to quench thirst, especially with fatty and meat dishes, pilaf, kebabs and flatbreads, and also used in cold soups and marinades.

Recipes with this ingredient

Okroshka with cheese and young baked potatoesRussian cuisine | Soups

The principle of okroshka is the best for creating a refreshing summer meal. And the simplest: when you first collect "kroshevo" or salad in a plate, and then dilute it to the consistency of soup with cold kvass or kefir - this approach to constructing soup has always surprised foreigners. And you can crumble anything inside. We decided to take Adyghe cheese instead of sausage, and replace boiled potatoes with baked ones. The result is a soup-lunch without overdoing the calories, hearty, but light. To supplement it with a second course would be completely unnecessary.

Cold soup with ayran, matsoni and herbsEuropean cuisine | Soups

Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.

Khichins BalkarArmenian cuisine | Bakery and desserts

Balkar khychyns are the heart of Caucasian cuisine, combining the simplicity of rustic food with the delightful aroma of mountain valleys. The history of this dish dates back to ancient shepherding traditions when the people of the Caucasus prepared nutritious flatbreads filled with cheese and potatoes. Khychyns have a tender texture, a crispy crust, and a rich creamy-cheese flavor. They are served hot, brushed with melted butter for added softness. Khychyns are perfect as a hearty breakfast or an addition to a family dinner.

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