Ayran, doogh, dhallë, daw, or tan is a cold savory yogurt-based beverage of Turkic origin, popular across Western Asia, Central Asia, South Asia, Southeastern Europe, and Eastern Europe. The principal ingredients are yogurt, water, and salt. Herbs such as mint may be optionally added. Some varieties are carbonated.

Preparation

Doogh is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water".
The traditional way of preparing the drink among various Iranic peoples is straight from milk, without yogurt, using a waterskin, known as mashk (مشک) in Luri, Kurdish and Persian in Iran, and maskah (مسکه) in Afghanistan. This is done by pouring the milk in the waterskin, usually made of deer or sheep skin, and shaking it for hours, sometimes using a wooden structure to keep the waterskin above the ground with woolen strings to make the task easier.

History of Ayran

Ayran was developed and drunk by Turkic tribes. Similar drinks can also be found elsewhere such as doogh (دوغ) in Persian language which is an Iranian fermented drink that has long been a popular drink and was consumed in ancient Iran (Persia). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name (Doogh) derives from the Persian word for milking, dooshidan.
Other similar drinks include t’an in Armenia and lassi in Southern Asia and are popular in Asian countries; however, they can differ from doogh.
According to Nevin Halıcı, ayran was consumed by Turkic people of Central Asia. A c. 1000 CE Turkic dictionary, Dīwān ul-Lughat al-Turk, defines ayran as a "drink made out of milk".

Salt, black pepper, dried mint, and lime juice can be mixed in. Diced cucumbers can be added to provide a crunchy texture to the beverage. Some varieties of doogh are carbonated. In Albania this drink is served normally at lunch or dinnertime, normally with rice and kofta. In Balkan countries, the drink is usually consumed for breakfast or lunch, usually combined with pastries like banitsa, börek or other pastries.
In Iran and Afghanistan Ayran (known as dogh) is a summer beverage. It is made with yogurt, salt, mint, diced cucumbers, lime, and is sometimes carbonated. It is enjoyed alongside bolani, afghan flatbread, and other picnic foods.
In Cyprus, Ayran, known as Ayrani in Greek, is made with sour sheep yogurt, water, salt and mint.