Armenian Cultured Foods: Tahn

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From the Editor: Please welcome Suzanne, Cultures for Health Customer Support Rep and Cultured-Kitchen Keeper.

Since my last post, I have continued to sample and read about different foods from my Armenian heritage. Lately, I have enjoyed foods with a yogurt base, as yogurt (madzoun) was such an important part of the Armenian diet. This week, I am crazy for tahn.

Tahn is a yogurt drink, made with cold water and salt. Before western products were so readily available, a glass of tahn was considered a refreshing drink in hot weather, and would usually be offered ice-cold to a guest, much as we would offer a soda or iced tea, today.

Our western palates are more used to yogurt as a sweet, with fruit or honey, but it is wonderful in savory dishes and drinks, as well. Try a glass of tahn as the weather warms. It’s delicious!

Tahn

  • 1 cup plain yogurt (I prefer Matsoni, for a traditional Armenian flavor)
  • 1 cup cold water
  • salt to taste

Blend ingredients until smooth. Adjust the amount of cold water for a thicker or thinner consistency, as desired. Chill or serve immediately with ice cubes.

Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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