Ayran (English Wikipedia)

Gina Husamettin (24 May 2013). "Ayran – Turkish national beverage". balkon3.com. Archived from the original on 12 October 2013. Retrieved 5 October 2013.

books.google.com

Tamime, A. Y., ed. (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. Archived from the original on 2017-01-16. Retrieved 2016-12-04.
Strnadel, Leslie; Erdley, Patrick (2012). Bulgaria. Other Places Travel Guide. Other Places Publishing. p. 58. ISBN 9780982261996. Archived from the original on 2016-12-21. Retrieved 2016-12-04.
Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. University of Washington Press. pp. 92–93. ISBN 9780295803784. Archived from the original on 2019-12-12. Retrieved 2016-12-04.
Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081. Archived from the original on 2016-12-21. Retrieved 2016-12-04.
Ramineni, Shubhra (2012). Entice With Spice: Easy Indian Recipes for Busy People. Tuttle. ISBN 9781462905270.
Cooking through History: A Worldwide Encyclopedia of Food with Menus and Recipes, ABC-CLIO, 2020, p. 23, ISBN 9781610694568, ayran was a nonalcoholic drink of yogurt and water developed among early Turkic tribes at an unrecorded date
Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.
Katz, Sandor Ellix (2016). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition. Chelsea Green Publishing. p. 117. ISBN 978-1-60358-628-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature. Vol. 30. Blackburn. p. 59. Archived from the original on 18 December 2020. Retrieved 31 October 2020.{{cite book}}: CS1 maint: location missing publisher (link)
Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh consumption is common in Asian countries (e.g. ayran in Turkey, than in Armenia, lassi in southern Asia). However, they may differ from doogh in dilution ratio, rheological characteristics, fat content, and sensory properties.

ci.gov.tr

"Arşivlenmiş kopya" (PDF). Archived from the original (PDF) on 15 January 2021. Retrieved 20 March 2021.

dergipark.org.tr

Otyzbay, Zhazira (September–October 2019). "Etymology, Meaning and Place of the Word Ayran in Turkish Culture". Türk Dünyası Araştırmaları (in Turkish). 123 (242). Institute of Turkish World Studies - Ege University: 219–232. English Abstract

doi.org

Davis, P. H. (1956). "Lake Van and Turkish Kurdistan: A Botanical Journey". The Geographical Journal. 122 (2): 156–165. Bibcode:1956GeogJ.122..156D. doi:10.2307/1790844. JSTOR 1790844.
Halici, Nevin (27 April 2013). "Turkish Delights". Gastronomica: The Journal of Critical Food Studies. 1 (1). University of California Press: 92–93. doi:10.1525/gfc.2001.1.1.92.
Lake Van and Turkish Kurdistan: A Botanical Journey P. H. Davis The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156–165 Published by: The Royal Geographical Society (with the Institute of British Geographers) Article doi:10.2307/1790844

etimolojiturkce.com

"Ayran". Etimoloji Türkçe (in Turkish). Telif Hakları. Archived from the original on 4 March 2016. Retrieved 31 August 2014.

harvard.edu

ui.adsabs.harvard.edu

Davis, P. H. (1956). "Lake Van and Turkish Kurdistan: A Botanical Journey". The Geographical Journal. 122 (2): 156–165. Bibcode:1956GeogJ.122..156D. doi:10.2307/1790844. JSTOR 1790844.

hurriyetdailynews.com

Çelikkan, Erdinç (9 November 2015). "State-owned tea firm fined 220,000 liras for 'insulting ayran' in ads". Hürriyet.

jstor.org

Davis, P. H. (1956). "Lake Van and Turkish Kurdistan: A Botanical Journey". The Geographical Journal. 122 (2): 156–165. Bibcode:1956GeogJ.122..156D. doi:10.2307/1790844. JSTOR 1790844.

kultur.gov.tr

"Turkish Buttermilk". www.kultur.gov.tr. Ministry of Culture and Tourism, Turkey. Archived from the original on 18 December 2020. Retrieved 5 October 2013.

ssrn.com

deliverypdf.ssrn.com

Maksudovna, Matkarimova Sadokat. "Explanatory Dictionary of Khorezm Dishes." Electronic Research Journal of Social Sciences and Humanities 2 (2020): 247–252

themediterraneandish.com

Fuller, Devin (2023-08-24). "Ayran (Turkish Yogurt Drink)". The Mediterranean Dish. Retrieved 2024-10-13.

todayszaman.com

"PM says Turkey's national drink is doogh, not beer". Zaman. 27 April 2013. Archived from the original on 2015-11-17.
"Turks turn away from 'national drink' despite Erdoğan". Zaman. 22 June 2015. Archived from the original on 2015-11-17.

turkpatent.gov.tr

ci.turkpatent.gov.tr

"Susurluk Ayran". Geographical Indications Portal (in Turkish).
"Malatya Pirpirimli Acılı Ayran / Malatya Semizotlu Acılı Ayran". Türk Patent ve Marka Kurumu. Archived from the original on 3 May 2022. Retrieved 3 May 2022.

web.archive.org

Tamime, A. Y., ed. (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387. Archived from the original on 2017-01-16. Retrieved 2016-12-04.
Strnadel, Leslie; Erdley, Patrick (2012). Bulgaria. Other Places Travel Guide. Other Places Publishing. p. 58. ISBN 9780982261996. Archived from the original on 2016-12-21. Retrieved 2016-12-04.
Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. University of Washington Press. pp. 92–93. ISBN 9780295803784. Archived from the original on 2019-12-12. Retrieved 2016-12-04.
"Turkish Buttermilk". www.kultur.gov.tr. Ministry of Culture and Tourism, Turkey. Archived from the original on 18 December 2020. Retrieved 5 October 2013.
Gina Husamettin (24 May 2013). "Ayran – Turkish national beverage". balkon3.com. Archived from the original on 12 October 2013. Retrieved 5 October 2013.
Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Archived from the original (PDF) on 2017-05-18. Retrieved 26 June 2011.
Yildiz Fatih (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081. Archived from the original on 2016-12-21. Retrieved 2016-12-04.
"آیین مشک زدن ( استان چهار محال بختیاری )". آپارات - سرویس اشتراک ویدیو. Archived from the original on 2015-11-09. Retrieved 2020-08-28.
"تهیه لبنیات مثل ماست، دوغ،روغن، و پنیر روستائی کار ساده ی نیست. - YouTube". www.youtube.com. 3 June 2019. Archived from the original on 2020-08-31. Retrieved 2020-08-28.
Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.
Katz, Sandor Ellix (2016). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition. Chelsea Green Publishing. p. 117. ISBN 978-1-60358-628-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature. Vol. 30. Blackburn. p. 59. Archived from the original on 18 December 2020. Retrieved 31 October 2020.{{cite book}}: CS1 maint: location missing publisher (link)
Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh consumption is common in Asian countries (e.g. ayran in Turkey, than in Armenia, lassi in southern Asia). However, they may differ from doogh in dilution ratio, rheological characteristics, fat content, and sensory properties.
"Ayran". Etimoloji Türkçe (in Turkish). Telif Hakları. Archived from the original on 4 March 2016. Retrieved 31 August 2014.
"Arşivlenmiş kopya" (PDF). Archived from the original (PDF) on 15 January 2021. Retrieved 20 March 2021.
"Malatya Pirpirimli Acılı Ayran / Malatya Semizotlu Acılı Ayran". Türk Patent ve Marka Kurumu. Archived from the original on 3 May 2022. Retrieved 3 May 2022.
"PM says Turkey's national drink is doogh, not beer". Zaman. 27 April 2013. Archived from the original on 2015-11-17.
"Turks turn away from 'national drink' despite Erdoğan". Zaman. 22 June 2015. Archived from the original on 2015-11-17.

youtube.com

"تهیه لبنیات مثل ماست، دوغ،روغن، و پنیر روستائی کار ساده ی نیست. - YouTube". www.youtube.com. 3 June 2019. Archived from the original on 2020-08-31. Retrieved 2020-08-28.