Tan is a traditional Armenian savory yogurt drink, prized for its refreshing and hydrating qualities. It is a simple, probiotic-rich beverage made by diluting yogurt with water and seasoning it with salt and dried mint.
Ingredients
- 1 cup plain Armenian or full-fat yogurt (matsun) (Traditionally made from sheep's or cow's milk)
- 1 cup cold water (Adjust to desired consistency)
- 1/4 teaspoon salt (Fine sea salt, to taste)
- 1/2 teaspoon dried mint (Crushed; essential for authentic flavor)
Instructions
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1
In a bowl or pitcher, combine the plain yogurt and cold water.
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2
Using a whisk or fork, vigorously stir or whisk the mixture until it is completely smooth and homogenous, with no lumps of yogurt remaining.
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3
Add the salt and dried mint. Stir well to combine.
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4
Taste and adjust salt if needed. For a frothier texture, you can shake the mixture in a tightly sealed jar for 30 seconds.
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5
Serve immediately in glasses, preferably chilled. It can also be refrigerated for a short time but is best consumed fresh.
Tips & Variations
For the most authentic flavor, use homemade or high-quality, thick, tangy yogurt. The ratio of yogurt to water can be adjusted to preference; some prefer it thicker, others more diluted. Always use dried mint, not fresh, as it provides the distinct aroma. Do not add cucumber, as that creates a different dish called 'tzagech'.
Cultural Background
Tan is an ancient beverage of the Armenian Highlands, historically consumed for its cooling properties in summer and its nutritional benefits year-round. It is a staple of Armenian cuisine and is closely related to other regional yogurt drinks like Turkish ayran and Iranian doogh, but maintains its own distinct identity with the specific use of dried mint.
Region: Armenian Highlands