Yoghourt Drink

Preparation info
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By Claudia Roden

Published 1986

  • About

An excellent and deliciously refreshing drink, called abdug by Persians, ayran by the Lebanese, and laban by others. It is consumed extensively all over the Middle East and particularly in Turkey and Persia, prepared in homes and cafés, and sold by street vendors.


  • 600 ml (1 pint) yoghourt
  • 475–600 ml (¾–1


Beat the yoghourt well in a large bowl. Add water and continue to beat vigorously until thoroughly blended together. Use an electric blender if you have one. Season to taste with salt and dried crushed mint if you like.

Serve chilled, preferably with a lump of ice.