Recipes for Ayran Turkish Yogurt Drink

Ingredients

• 1/2 cup expired Ayran Turkish Yogurt Drink
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh herbs (e.g., dill, parsley, or mint)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the expired Ayran Turkish Yogurt Drink, mayonnaise, lemon juice, chopped herbs, garlic powder, salt, and pepper.
2. Taste and adjust the seasoning as needed.
3. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
4. Serve the dressing over your favorite salad greens or use as a dip for vegetables.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 egg
• 1 cup expired Ayran Turkish Yogurt Drink
• 2 tablespoons melted butter

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the egg and then mix in the expired Ayran Turkish Yogurt Drink and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup portions of the batter onto the skillet and cook until bubbles form on the surface.
6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
7. Serve the pancakes warm with your favorite toppings.

Ingredients

• 500 ml Ayran Turkish Yogurt Drink (slightly expired)
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried mint
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh mint leaves for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
3. Add the Ayran Turkish Yogurt Drink, chicken broth, dried mint, salt, and black pepper to the pot. Stir well to combine.
4. Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
5. Remove the pot from heat and let it cool for a few minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. Return the pot to heat and simmer for another 10 minutes.
8. Serve the Ayran Yogurt Soup hot, garnished with fresh mint leaves.