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Laban

This deliciously refreshing drink, called doug by Persians, ayran in Turkey, and laban by others, is consumed extensively all over the Middle East and particularly in Lebanon, Turkey, and Iran. It is prepared in the home, served in cafés, and sold by street vendors. It is good served chilled or with ice cubes.

Recipe information

  • Yield

    makes 4-6 glasses

Ingredients

3 cups plain whole-milk yogurt
4 cups water or carbonated mineral water
Salt
1–2 tablespoons chopped fresh mint or crushed dried mint (optional)

Preparation

  1. Step 1

    Pour the yogurt into a large jug. Gradually add the water and beat vigorously until thoroughly blended. Season to taste with very little salt, if any, and add mint if you like.

    Step 2

    Serve chilled, preferably with a lump of ice in each glass.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsPitcher DrinkBeveragesMiddle EasternYogurtDairyMintHerbs & SpicesNonalcoholicQuickEasyNo-CookCookbooks
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