Doogh (Persian: دوغ, Azerbaijani: doogh, Armenian: Թան tan, Iraqi: شنينة shinēna) is a savory yogurt-based beverage popular in Iran, Azerbaijan, Afghanistan, Armenia, Iraq, and Syria. It is sometimes carbonated and seasoned with mint. Outside Iran and Azerbaijan, it is known by different names.
- History 1
- Variations 2
- See also 3
- References 4
Doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran). 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. By 2009 it was being referred to as a "minted yogurt drink".
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.
- List of fermented foods
- List of yogurt-based dishes and beverages
- Sarina Jacobson,Danya Weiner. Yogurt: More Than 70 Delicious & Healthy Recipes" Sterling Publishing Company, Inc., 2008. ISBN 1402747594 p 6
- Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Retrieved 26 June 2011.
- Faith Yildiz. "Development and Manufacture of Yogurt and Other Functional Dairy Products" p 10
- Susan Wiliams. Vegetarian recipes Kreactiva Editorial p 47
- Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing.
- Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature 30 (742). Blackburn. p. 59.
- Dickerman, Sara (June 4, 2009). "Persian Cooking Finds a Home in Los Angeles". The New York Times. Retrieved June 27, 2009.