Armenian · Drink
Tan (Matsun and Ice Water)
- Easy
- 5 min
- roughly 1 of 4 for cost
- Vegetarian
Leads with fresh herbs arguing happily on top, a silken, spoon-slow texture.
Ingredients
- 500 g matsun or full-fat set yoghurt
- 500 ml ice cold water
- 3 g salt
- 1 tsp dried mint, optional
- ice
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the matsun on its own, with nothing added, until it is glossy and pours off the whisk in a smooth ribbon.
- Dissolve the salt in a splash of the water, whisk that in, then add the rest of the water in two or three goes, whisking smooth between each.
- Rub the dried mint between your palms over the jug if you are using it, and chill until the jug beads, or pour straight over ice.
- Whisk again just before pouring: tan separates on standing and should reach the glass cloudy and even.
At the Table
- The Pour
- It is the pour
- Also Right
- Serve alongside something salty and fried
- From the Taps
- -
- Zero-Proof
- Already zero-proof unless you made it otherwise
This is the glass, not the plate: judge it on temperature, dilution, and balance, and let the food do the answering.
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