{"id":11490,"date":"2025-07-27T16:05:24","date_gmt":"2025-07-27T13:05:24","guid":{"rendered":"https:\/\/andrestover.com\/?p=11490"},"modified":"2025-07-27T16:05:25","modified_gmt":"2025-07-27T13:05:25","slug":"ayran","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/ayran\/","title":{"rendered":"Airaan"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Airaan on k\u00fclm, kergelt soolane, v\u00e4rskendav jogurtijook Kesk Aasias, T\u00fcrgis, Balkanimaadel v\u00f5i ka Iraanis. Esmased allikad sellest joogist viitavad umbes 1000a tagusesse aega ja seda valmistati tolleaegsete T\u00fcrgi maadel elavate h\u00f5imude poolt. Selle joogi valmistamine on imelihtne. T\u00fcrgi v\u00f5i kreeks jogurt tuleb segada veega, sageli karboniseeritud mineraalveega, segule lisatakse meresoola, et jook oleks kergelt soolane ning sageli ka peeneks hakitud piparm\u00fcnti. Jook on jahutav ja natuke soolane ning sobib ideaalselt joomiseks palaval suvep\u00e4eval. Oluline on see, et joogi valmistamiseks kasutatav jogurt ja vesi oleksid v\u00f5imalikult k\u00fclmad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 5 minutit<br>Tase: lihtne<br>Kogus: Pool liitrit airaani<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>200 g T\u00fcrgi v\u00f5i Kreeka joguriti jahutatud k\u00fclmkapi temperatuuri juurde<br>300 ml j\u00e4\u00e4k\u00fclma vett, mina kasutasin neutraalse maitsega karboniseeritud vett<br>N\u00e4put\u00e4is meresoola, seda saab alati juurde lisada<br>Umbes 10 piparm\u00fcndilehte peeneks hakitult<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garneerimiseks paar v\u00e4ikest piparm\u00fcndioksa<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Jahuta jogurt ja vesi +4 kraadi k\u00fclmikus maha.<\/li>\n\n\n\n<li>Haki piparm\u00fcnt peeneks, sega jogurt lusikaga l\u00e4bi nii, et see oleks \u00fchtlane. Lisa natuke vett ja sega, et jogur ei j\u00e4\u00e4ks t\u00fckki.<\/li>\n\n\n\n<li>haki piparm\u00fcnt peeneks ja lisa jogurti segule.<\/li>\n\n\n\n<li>Lisa \u00fclej\u00e4\u00e4nud vesi ja sega \u00fchtlaseks. Lisa segule n\u00e4put\u00e4is meresoola. Soolasust saab alati suurendada, aga parem on mitte jooki \u00fcle soolata.<br>Lisa serveerimiseks piparm\u00fcndioks<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Airaan05_blog1-1-1024x681.jpg\" alt=\"\" class=\"wp-image-11496\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Airaan05_blog1-1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Airaan05_blog1-1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Airaan05_blog1-1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Airaan05_blog1-1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11490\" data-postid=\"11490\" class=\"themify_builder_content themify_builder_content-11490 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Airaan on k\u00fclm, kergelt soolane, v\u00e4rskendav jogurtijook Kesk Aasias, T\u00fcrgis, Balkanimaadel v\u00f5i ka Iraanis. Esmased allikad sellest joogist viitavad umbes 1000a tagusesse aega ja seda valmistati tolleaegsete T\u00fcrgi maadel elavate h\u00f5imude poolt. Selle joogi valmistamine on imelihtne. T\u00fcrgi v\u00f5i kreeks jogurt tuleb segada veega, sageli karboniseeritud mineraalveega, segule lisatakse meresoola, et jook oleks kergelt soolane [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[270,19],"tags":[360,327],"class_list":["post-11490","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-joogid","category-rahvustoidud","tag-milk","tag-turgi","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11490"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11490\/revisions"}],"predecessor-version":[{"id":11513,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11490\/revisions\/11513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11497"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}