Tan (also spelled tahn) is a savory yogurt drink made with yogurt, cucumber, water, salt, and fresh herbs such as parsley or mint. Although fresh herbs are optional, they add a lot of flavor and healthy nutrients to the drink.
I don’t know if I’ve ever told you that my husband is from Armenia. (It’s a small country in the South Caucasus region of Eurasia, located between Western Asia and Eastern Europe.) So, it was just a matter of time until an Armenian recipe would make it to the blog.
It’s really hot in Armenia during summer and Armenians know very well how to deal with hot weather. This yogurt drink is one of their secrets. In fact, similar drinks are very popular all over the Middle East.
When I first tried it, I couldn’t believe how tasty it was and so perfect for hot summer days! It’s also very easy to make and so healthy too. This is my kind of recipe!
I am not an expert on Armenian cooking and had to transform my husband’s vague instructions:
Mix some yogurt with water, add cucumber, and salt, and parsley. But make sure to add more salt, you never add enough salt. It should be liquid so you can drink it but not too much water. And peel the cucumber.
into an actual yogurt drink recipe.
The recipe worked out really well and was approved by my husband, so I assume, it’s quite true to the actual Armenian yogurt drink.
Make sure to chill the drink in the fridge for at least one hour before serving.
I also read on the internet that tan is usually served in ceramic mugs so that it stays cold longer. I don’t have any ceramic mags, so we had to settle for the plain glasses.
And if you love yogurt, check out this Cold Avocado Soup or learn How to Make Yogurt Parfait.
Tan – Armenian Yogurt Drink
Ingredients
- 3 cups plain yogurt
- 1 English cucumber (peeled and chopped into chunks)
- ¾ tsp sea salt
- a handful of parsley
- 4 cups water
Instructions
- Place the yogurt, cucumber chunks, sea salt, and parsley into a blender. If your blender is big enough, add ½ cup of water. Put the lid on the blender and blend for about 1.5 to 2 minutes until everything is liquefied.
- Pour the mixture into a pitcher. Add the rest of the water and stir.
- Chill in the fridge for at least one hour before serving.
Recipe Notes
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
Hi, just letting you know that this is not tan, this recipe is actually jajukh which is an armenian yougurt drink or just yogurt and you don’t necessarily blend the ingredients together they stay whole. Part of the fun is how yummy it is eating the cucumber while you drink/eat. Tan is just armenian yogurt mixed with mineral water and or sparkling water!
Thank you for your comment. However, my husband is Armenian—he grew up in Yerevan, and he says this is tan. My sister-in-law has made it many times (using sliced ingredients rather than blending them). And she also referred to it as tan. My husband’s friend, who is also from Yerevan, tried it and loved it. So, I’m going with what they have told me.
Great job. Don’t mince the cucumber, add it as a garnish, or like a long slice salted on the side. However, rather than yogurt you should use Kefir, it will taste 1000% better. Kefir with a bit of cold water perfect tan. Adding the salt will calm the Kefir. Now if you want to make some soup, make Tanov soup, it’s great for cold-weather comfort food.
I used to see my mother and my grandmother drinking that, I never tasted it, but, today,101 anniversary of Pontic (Greek)genocide, I will try it. It would be better to find tan(yogurt without its fat-i can find it in Greece from Pontic Greeks farms). But it was made without cucumber-i will try with it some other time, because I know it will be extra delicious! Today, only tradition!:)Thank you so much for the recipe!
Great recepy. Traditional Armenian Tahn does not have cucumber. Once you add cucumber it becomes another dish called tzagech (I don’t know how to translate it to English). Tahn is just yogurt, water, salt and dried mint.
Great recepy. Traditional Armenian Tahn does not have cucumber. Once you add cucumber it becomes another dish called tzagech (I don’t know how to translate it to English). Tahn is just yogurt, water, salt and dried mint.
Wow! I haven’t had this for years. My Armenian grandmother used to give me this when I visited her. She served it with mint only. The honey sounds good to me and I will try that. Also, the cucumber is probably quite refreshing and I must try it also. Thanks.
Ahh, my grandfather was from Armenia and this drink recipe reminds me of him. I love the Armenian yogurt drinks. I’ve had similar ones with yogurt and honey and water… so good. Thanks for the recipe!!
You are so welcome, Allie! I am glad you like the recipe. I’ve never heard about the one with honey. Sounds good too 🙂
My mom is from Lebanon and she taught me how to make this too, except her version is just plain yogurt, cold water, and salt. So refreshing!
Yes, I like that version too. It’s also very tasty and refreshing. I also like it with mint instead of parsley.