Doogh is a yoghurt-based beverage. Popular in Iran and also found in Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Turkey, Pakistan as well as the Balkans, it is sometimes carbonated. Outside of Iran and Afghanistan it is known by different names.
Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks. What the western world calls Greek yoghurt is the typical yoghurt found in these countries. It is a thicker and creamier yoghurt, because less water is strained out. It also has more protein, less carbohydrates, less sodium and less sugar than the mass-produced yoghurt. It is also more expensive.
History of Doogh
Doogh has long been a popular drink and was consumed in ancient Persia. Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan.
Variations of Doogh
Salt (and sometimes pepper) is added, and commonly dried mint or pennyroyal is mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh lack carbonation.
- 1 cup yoghurt
- 1 cup club soda
- ½ teaspoon mint, dried , crushed
- pinch of salt
- pinch of black pepper, ground
- 1 cup ice
- 1 tablespoon mint, fresh
- In a small pitcher whisk together the yoghurt, club soda and seasonings.
- Fill two glasses with ice and divide doogh evenly between the two glasses.
- Garnish with fresh mint and serve.
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