Anagram & Information om | Engelska ordet AYRAN

Exempel på hur man kan använda AYRAN i en mening

• Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
• However, this probably refers to the soft Tatar curd (katyk), which can be made into a drink (ayran) by diluting it, and therefore refers to fermented, not fresh, milk concentrate.
• Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including moussaka, gyuvetch, kyufte, baklava, ayran, and shish kebab.
• Later versions that first appeared in Soviet times use light or diluted kefir, whey, ayran, or mineral water instead of kvass.
• In 2015, Turkey's Ministry of Customs and Trade imposed a 220,000 TL fine (approximately $70,000) on state-owned Çaykur manufacturers, stating that ayran had been "insulted without reason" in one of their advertisements for iced tea, in which the rapper Ceza rapped that ayran makes him sleepy; the ministry halted advertisements of Çaykur's competing iced tea product.
• For many visitors a major attraction is the cuisine, which includes typical Turkish dishes such as the yoghurt drink ayran, cracked wheat (or flour), yoghurt, and vegetables fermented then dried and mixed with water to make a thick soup tarhana, stuffed vine leaves, home-made sausage mumbar, and a stew cooked in a stone-oven called güveç.
• For example, doogh in Iran, shumlay in Afghanistan and some parts of Pakistan, ayran in Turkiye, and dhallë in Armania.
• According to an anecdote, before his execution, Gilak ruler Rikabzen told him "Wasn't it him who delivered you from wearing chokha, drinking kumis and ayran and working in hard jobs to robe of honor, tasbih and fur-coat, fed you sweets and sugar, made you amir ulus of the country of Iran?", posing as Nawruz's avenger.
• Bacterial food cultures are responsible for the aroma, taste and texture of cheeses and fermented milk products such as yogurts, ayran, doogh, skyr or ymer.

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