| Revision as of 17:30, 20 April 2018 editBaki.d (talk | contribs)22 edits Restored original article and content, which was changed without any notice and corrupted, replacing "ayran" with "doogh" all over the article. In all other Wikis it's also ayran.Tag: Removed redirect← Previous edit | Latest revision as of 01:55, 30 November 2024 edit undoAltenmann (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers217,384 edits Reverted 1 edit by 93.71.57.57 (talk)Tags: Twinkle Undo | ||
| (119 intermediate revisions by 60 users not shown) | |||
| Line 1: | Line 1: | ||
| {{Short description|Iranian fermented milk drink}} | |||
| ⚫ | {{Infobox |
||
| {{for|the village in Iran|Doogh, Iran}} | |||
| | name = Ayran | |||
| {{distinguish|Dough}} | |||
| | image = Fresh ayran.jpg | |||
| {{More citations needed|date=September 2024}} | |||
| | caption = A mug of traditional Turkish Ayran in ], ] | |||
| ⚫ | {{Infobox food | ||
| | alternate_name = Doogh, Tan, Daweh or Yogurt Milk | |||
| | image = | |||
| | country = | |||
| | place_of_origin = Ancient Persia | |||
| | region = ] | |||
| ⚫ | | course = Beverage | ||
| | creator = | |||
| | type = ] | |||
| ⚫ | | course |
||
| ⚫ | | main_ingredient = ] or ], milk, water, salt | ||
| | type = Dairy product | |||
| | served |
| served = Cold | ||
| | associated_cuisine = Iranian cuisine | |||
| ⚫ | | main_ingredient |
||
| | variations = | |||
| | calories = | |||
| | other = | |||
| }} | }} | ||
| ], ]]] | |||
| '''Doogh''' is a cold and savoury Iranian drink. It is made with fermented milk. Unlike its sister beverage of Turkish origin, ], Doogh is not diluted yogurt. According to the Iranian Ministry of Food Standards, Doogh "is a drink resulting from ] of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)."<ref>{{Cite web |title=استاندارد دوغ ساده - سازمان ملی استاندارد |url=https://www.inso.gov.ir/portal/home/?NEWS/845658/846305/961259/%D8%A7%D8%B3%D8%AA%D8%A7%D9%86%D8%AF%D8%A7%D8%B1%D8%AF-%D8%AF%D9%88%D8%BA-%D8%B3%D8%A7%D8%AF%D9%87 |access-date=2024-05-21 |website=www.inso.gov.ir}}</ref> | |||
| '''Ayran''' or '''Doogh''' (from {{lang-tr|ayran}}; {{lang-az|ayran}}, {{lang-fa|دوغ}})<ref name="etymology">{{cite web|url=https://www.etimolojiturkce.com/kelime/ayran|title=Ayran kelime kökeni|website=etimolojiturkce.com|accessdate=20 April 2018|language=Turkish}}</ref> is a cold savory ]-based beverage that is mixed with salt.<ref>{{cite book | url=https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=124 | isbn=9781405172387}}</ref><ref name=functionaldairy>{{cite book | url=https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA10 | title=Development and Manufacture of Yogurt and Other Functional Dairy Products | publisher=CRC Press | author=Yildiz Fatih | year=2010 | page=10| isbn=9781420082081}}</ref> It is popular in ],<ref>Sarina Jacobson,Danya Weiner. Sterling Publishing Company, Inc., 2008. {{ISBN|1402747594}} p 6</ref> ],<ref name=gastro>{{cite journal | last =Halici | first = Nevin | authorlink = | title = Turkish Delights | journal = Gastronomica: The Journal of Critical Food Studies | volume =1 | issue = 1| pages = 92–93| publisher = University of California Press | location = | date = 27 April 2013 | language = | url = | jstor = | issn = | doi = | id = | mr = | zbl = | jfm = | accessdate = }}</ref> ], ], ], ], ],<ref name=functionaldairy /> ],<ref>{{cite book | url=https://books.google.com/books?id=NPkH-7BCB6AC&pg=PA25 | title=Allah's Mountains: The Battle for Chechnya | publisher=Tauris Parke Paperbacks | author=Smih, Sebastian | year=2006 | pages=25 | isbn=9781850439790}}</ref> ],<ref>{{cite book | url=https://books.google.com/books?id=fQ8vWih-rqwC&pg=PA58 | title=Bulgaria (Other Places Travel Guide) | publisher=Other Places Publishing | author=Leslie Strnadel, Patrick Erdley | year=2012 | pages=58| isbn=9780982261996}}</ref> ]<ref>{{cite book | url=https://books.google.com/books?id=p6aXloa1QsEC&pg=PA92 | title=The Kirghiz and Wakhi of Afghanistan | publisher=University of Washington Press | author=Nazif Shahrani, M. | year=2013 | location=9780295803784 | pages=92–93}}</ref>, and the ], particularly ] and ].<ref>{{cite book | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=96| isbn=9781405172387}}</ref> Yogurt drinks are popular beyond the Middle East region—ayran has been likened by some to the South Asian '']''.<ref>Heyhoe, Kate. ''The ABC's of Larousse Gastronomique'' : {{webarchive|url=https://web.archive.org/web/20020123013733/http://www.globalgourmet.com/food/kgk/2002/0102/kgk011102.html |date=2002-01-23 }}</ref> | |||
| == |
== Production == | ||
| Milk and plain yogurt, at a ratio of 15:1, are mixed and placed on low heat until uniformly warm. Salt is added and the mixture is poured into a closed container and placed in a warm area for 3–4 days, after which it is ready to serve.<ref>{{Cite web |title=طرز تهیه دوغ محلی با شیر : به روش خانگی و قدیمی |url=https://namnak.com/%D8%AF%D9%88%D8%BA-%D9%85%D8%AD%D9%84%DB%8C.p75644 |access-date=2024-05-21 |website=نمناک |language=fa}}</ref> The longer the drink is left to ferment, the more savoury it becomes. Many subcultures in Iran prefer a longer fermentation period. | |||
| Ayran is served chilled and often as an accompaniment to grilled meat or rice,<ref name=culturesite>{{cite web | url=http://www.kultur.gov.tr/EN,35365/turkish-buttermilk.html | title=Turkish Buttermilk | publisher=Ministry of Culture and Tourism, Turkey | work=www.kultur.gov.tr | accessdate=5 October 2013}}</ref> especially during summer.<ref>{{cite web | url=http://balkon3.com/en/ayran-turkish-national-beverage/ | title=Ayran – Turkish national beverage | work=balkon3.com | accessdate=5 October 2013 | author=Gina Husamettin}}</ref> It is made by mixing yoghurt with chilled or iced water<ref>{{cite journal | last1 = Davis | first1 = P. H. | year = 1956 | title = Lake Van and Turkish Kurdistan: A Botanical Journey | url = | journal = The Geographical Journal | volume = 122 | issue = 2| pages = 156–165 | doi = 10.2307/1790844 }}</ref> and is sometimes ] and seasoned with mint.<ref name=un>{{Cite conference | author = Islamic Republic of Iran| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)| publisher = United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East| date = 26–29 January 2009| location = Tunis, Tunisia| url = ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/ne05_08e.pdf| accessdate = 26 June 2011}}</ref><ref>{{cite book | url=https://books.google.com/books?id=xKAu9IYnK2wC&pg=PA124 | title=Fermented Milks | publisher=John Wiley & Sons | author=A. Y. Tamime (ed.) | year=2008 | pages=124 | isbn=9781405172387}}</ref><ref name=functionaldiary>{{cite book | url=https://books.google.com/books?id=zMCDLlcRaQkC&lpg=PA10&pg=PA10#v=onepage&q&f=false | title=Development and Manufacture of Yogurt and Other Functional Dairy Products | publisher=CRC Press | author=Yildiz Fatih | year=2010 | pages=10| isbn=9781420082081}}</ref> Ayran has been variously described as "diluted yogurt"<ref name="gastro"/> and "a most refreshing drink made by mixing yogurt with iced water".<ref>Lake Van and Turkish Kurdistan: A Botanical Journey | |||
| P. H. Davis | |||
| The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156-165 | |||
| Published by: The Royal Geographical Society (with the Institute of British Geographers) | |||
| Article {{doi|10.2307/1790844}}</ref> | |||
| == |
== Etymology == | ||
| Doogh has historically been referenced in ] as the representation of a "sour version" of milk. The history of this word is uncertain. It is present in ] scripture, and essentially seems to have been another word for milk, or for the product of ]<ref>{{Cite web |title=دوغ - معنی در دیکشنری آبادیس |url=https://abadis.ir/fatofa/%D8%AF%D9%88%D8%BA/ |access-date=2024-05-21 |website=abadis.ir}}</ref><ref name=masha>Margarat Shaida, "Yoghurt in Iran", In: ''Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery'' 1999, {{ISBN|1903018064}}, 2000, </ref> thus, the word Doogh derives from the ] word for ], ''dooshidan''.<ref name="un">{{Cite conference|author=Islamic Republic of Iran|date=26–29 January 2009|title=Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)|url=ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/ne05_08e.pdf|location=Tunis, Tunisia|publisher=United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East|access-date=26 June 2011}}</ref> | |||
| In ]n scripture, doogh is defined{{Explain|date=September 2024|reason=Needs better English}} as milk. Additionally, in the Avesta, the word for "girl," or "woman," or "female," is ''dooghtar'', which means "the one who milks/is milked," and sounds very similar to the current-day word in Persian for "girl," ''dokhtar''. Some Persian language scholars claim that the English word "daughter" also derives from this word.<ref name=masha/>{{better source needed|reason=Like everything about language, the source needs to be linguistic. "Dokhtar" and "daughter" are etymologically the same word, but relating words of vastly different meanings to each other based on partial homonymy does not seem serious.|date=September 2024}} | |||
| According to Shirin Simmons, ''doogh'' has long been a popular drink and was consumed in ancient Persia (modern-day Iran).<ref>{{Cite book| last = Simmons| first = Shirin| title = Treasury of Persian Cuisine| publisher = Stamford House Publishing| year = 2007| url = https://books.google.com/books?id=87KOW40HThAC&lpg=PT252&dq=doogh&pg=PT252#v=onepage&q&f=false| isbn = 1-904985-56-4}}</ref> Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint,<ref>{{Cite book| last = Grosart| first = Alexander| title = "Soor-doock" and "doogh"| publisher = | series = The Academy and literature| volume = 30| number = 742| date = 17 July 1886| location = Blackburn| pages = 59| url = https://books.google.com/books?id=xXZRAAAAYAAJ&dq=doogh&pg=PA59#v=onepage&q&f=false }}</ref> its name derives from the ] word for ], ''dooshidan''.<ref name=un>{{Cite conference | author = Islamic Republic of Iran| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)| publisher = United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East| date = 26–29 January 2009| location = Tunis, Tunisia| url = ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/ne05_08e.pdf| accessdate = 26 June 2011}}</ref> | |||
| == History == | |||
| According to Nevin Halıcı, ''ayran'' is a traditional ] drink and was consumed by nomadic Turks prior to 1000 CE.<ref name=gastro/> According to Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at ]), ayran was first developed thousands of years ago by the ], who would dilute bitter yogurt with water in an attempt to improve its flavor.<ref>Kocak, C., Avsar, Y.K., 2009. Ayran: Microbiology and Technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Functional Dairy Products. CRC Press, Boca Raton, U.S., pp. 123–141</ref> | |||
| Doogh (دوغ) is an ] fermented drink<ref>{{Cite book|last=Nishinari|first=Katsuyoshi|url=https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|title=Textural Characteristics of World Foods|date=2019-12-31|publisher=John Wiley & Sons|isbn=978-1-119-43079-7|language=en|quote=Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.|access-date=2020-10-31|archive-date=2020-12-18|archive-url=https://web.archive.org/web/20201218150800/https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|url-status=live}}</ref><ref>{{Cite book|last=Katz|first=Sandor Ellix|url=https://books.google.com/books?id=oJG-DAAAQBAJ&q=doogh+originated+in+persia&pg=PA117|title=Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition|date=2016|publisher=Chelsea Green Publishing|isbn=978-1-60358-628-3|language=en|page=117|access-date=2020-10-31|archive-date=2020-12-18|archive-url=https://web.archive.org/web/20201218150739/https://books.google.com/books?id=oJG-DAAAQBAJ&q=doogh+originated+in+persia&pg=PA117|url-status=live}}</ref> that has long been a popular drink and was consumed in ancient Iran (Persia).<ref>{{Cite book| last = Simmons| first = Shirin| title = Treasury of Persian Cuisine| publisher = Stamford House Publishing| year = 2007| url = https://books.google.com/books?id=87KOW40HThAC&q=doogh&pg=PT252| isbn = 978-1-904985-56-3| access-date = 2020-10-31| archive-date = 2020-12-18| archive-url = https://web.archive.org/web/20201218150801/https://books.google.com/books?id=87KOW40HThAC&q=doogh&pg=PT252| url-status = live}}</ref> | |||
| The word ''ayran'' is ultimately of ] origin.<ref name="etymology" /><ref name=etim /> | |||
| Doogh is mentioned in ] from the middle{{when|date=September 2024}} period.<ref name="masha" /> In ]'s ] the word denotes milk used medically. Though Avicenna wrote in Arabic, the word "doogh" doesn't exist in Arabic, {{clarify span|text=so his use of it is taken as a part of Persian literature strictly for the purposes of this article|date=September 2024}}. | |||
| == Culture == | |||
| A ] 1000 CE Turkic dictionary, ], defines ayran as a "drink made out of milk."<ref name=etim>{{cite web | url= http://etimolojiturkce.com/kelime/ayran| title=Ayran | publisher=Telif Hakları | work=Etimoloji Türkçe | language= Turkish | accessdate=31 August 2014}}</ref> | |||
| Doogh is recognized as one of the main Iranian beverages to serve alongside meals. Dishes such as ] and ] are the most commonly served with doogh. | |||
| In some parts of Iran, mainly ], doogh is served with the sweet pastry ] as a hallmark tradition and snack. | |||
| ==Turkish national drink status== | |||
| ], a conservative Turkish politician who has held the posts of ] and ], has promoted ayran as a ].<ref name=erdogan>{{cite journal|last= |first= |authorlink= |title=PM says Turkey’s national drink is doogh, not beer |journal=] |volume= |issue= |pages= |publisher= |location= |date=27 April 2013 |language= |url=http://www.todayszaman.com/national_pm-says-turkeys-national-drink-is-ayran-not-beer_313824.html |jstor= |issn= |doi= |id= |mr= |zbl= |jfm= |accessdate= |deadurl=yes |archiveurl=https://web.archive.org/web/20151117031432/http://www.todayszaman.com/national_pm-says-turkeys-national-drink-is-ayran-not-beer_313824.html |archivedate=2015-11-17 |df= }}</ref> Speaking at a 2013 ] Global Alcohol Policy Conference held in ], Erdoğan contrasted ayran with ], which he claimed was a recent introduction to Turkey. | |||
| In Iranian popular culture doogh is also considered to have a sedative effect. Pop culture jokes imply that it is a bad idea to drink doogh during lunch at work or school.{{cn|date=May 2024}} | |||
| Nevertheless, sales of ayran in Turkey may lag behind other ]s.<ref name=sales>{{cite journal|last= |first= |authorlink= |title=Turks turn away from ‘national drink’ despite Erdoğan |journal=] |volume= |issue= |pages= |publisher= |location= |date=22 June 2015 |language= |url=http://www.todayszaman.com/anasayfa_turks-turn-away-from-national-drink-despite-erdogan_390784.html |issn= |doi= |id= |mr= |zbl= |jfm= |accessdate= |deadurl=yes |archiveurl=https://web.archive.org/web/20151117024646/http://www.todayszaman.com/anasayfa_turks-turn-away-from-national-drink-despite-erdogan_390784.html |archivedate=2015-11-17 |df= }}</ref> According to a 2015 joint statement from the Soft Drink Producers Association, the Sparkling Water Producers Association, and the Milk Producers and Exporters Union of Turkey, ayran consumption during ] has declined every year for the years 2010 to 2015.<ref name=sales/> | |||
| ⚫ | == See also == | ||
| In 2015, Turkey's ], controlled by Erdoğan's party, imposed a 220,000 ] fine (approximately $70,000) on state-owned Çaykur manufacturers for "degrading ayran" in one of their advertisement for iced tea, in which the protagonist ] that ayran makes him sleepy,<ref name=fine/> and halted advertisements of Çaykur's competing ice-tea product.<ref name=fine>{{cite journal | last = Çelikkan | first = Erdinç | authorlink = | |||
| * ] soup | |||
| | title = State-owned tea firm fined 220,000 liras for ‘insulting ayran’ in ads| journal = ] | volume = | issue = | pages = | publisher = | location = | date = 9 November 2015 | |||
| ⚫ | * ] | ||
| | language = | url = http://www.hurriyetdailynews.com/state-owned-tea-firm-fined-220000-liras-for-insulting-ayran-in-ads.aspx?pageID=238&nID=90905&NewsCatID=341| issn = | doi = | id = | mr = | zbl = | jfm = | accessdate = }}</ref> | |||
| == |
== References == | ||
| {{reflist}} | |||
| <!-- Deleted image removed: ] made of yogurt and water]] --> | |||
| ] (and sometimes ]) is added, and dried ] or ] can be mixed in as well, as well as lime juice. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of ''doogh'' have carbonation. | |||
| ⚫ | ==See also== | ||
| {{portal|Drink}} | |||
| *], Japanese yogurt-based soft drink | |||
| *], fermented camel's-milk | |||
| *], yogurt-based drink made with yogurt, salt and water, and occasional mint and coriander leaves | |||
| *], beverage consisting of fermented milk, salt, and carbonated water | |||
| *], a yogurt drink from Sweden | |||
| *], fermented milk drink made with yeast grains | |||
| *], Turkic fermented mare's milk drink<ref name=gastro/> | |||
| *], yogurt-based drink from the Indian Subcontinent | |||
| *], fermented-milk beverage | |||
| *], nordic fermented-milk beverage | |||
| ==References== | |||
| {{Reflist}} | |||
| {{Yogurts}} | {{Yogurts}} | ||
| ⚫ | ] | ||
| ] | |||
| ] | ] | ||
| ⚫ | ] | ||
| ] | ] | ||
| ⚫ | ] | ||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | ] | ||
| ] | ] | ||
Latest revision as of 01:55, 30 November 2024
Iranian fermented milk drink For the village in Iran, see Doogh, Iran. Not to be confused with Dough. | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Doogh" – news · newspapers · books · scholar · JSTOR (September 2024) (Learn how and when to remove this message) |
| Type | Fermented dairy product |
|---|---|
| Course | Beverage |
| Place of origin | Ancient Persia |
| Associated cuisine | Iranian cuisine |
| Serving temperature | Cold |
| Main ingredients | Yogurt or buttermilk, milk, water, salt |
Doogh is a cold and savoury Iranian drink. It is made with fermented milk. Unlike its sister beverage of Turkish origin, ayran, Doogh is not diluted yogurt. According to the Iranian Ministry of Food Standards, Doogh "is a drink resulting from lactic fermentation of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)."
Production
Milk and plain yogurt, at a ratio of 15:1, are mixed and placed on low heat until uniformly warm. Salt is added and the mixture is poured into a closed container and placed in a warm area for 3–4 days, after which it is ready to serve. The longer the drink is left to ferment, the more savoury it becomes. Many subcultures in Iran prefer a longer fermentation period.
Etymology
Doogh has historically been referenced in Persian literature as the representation of a "sour version" of milk. The history of this word is uncertain. It is present in Avestan scripture, and essentially seems to have been another word for milk, or for the product of milking thus, the word Doogh derives from the Persian word for milking, dooshidan.
In Avestan scripture, doogh is defined as milk. Additionally, in the Avesta, the word for "girl," or "woman," or "female," is dooghtar, which means "the one who milks/is milked," and sounds very similar to the current-day word in Persian for "girl," dokhtar. Some Persian language scholars claim that the English word "daughter" also derives from this word.
History
Doogh (دوغ) is an Iranian fermented drink that has long been a popular drink and was consumed in ancient Iran (Persia). Doogh is mentioned in Persian literature from the middle period. In Avicenna's Kitab al-Qanun the word denotes milk used medically. Though Avicenna wrote in Arabic, the word "doogh" doesn't exist in Arabic, so his use of it is taken as a part of Persian literature strictly for the purposes of this article.
Culture
Doogh is recognized as one of the main Iranian beverages to serve alongside meals. Dishes such as Dizi and Chelo-Kabab are the most commonly served with doogh.
In some parts of Iran, mainly Isfahan, doogh is served with the sweet pastry Gosh-e fil as a hallmark tradition and snack.
In Iranian popular culture doogh is also considered to have a sedative effect. Pop culture jokes imply that it is a bad idea to drink doogh during lunch at work or school.
See also
References
- "استاندارد دوغ ساده - سازمان ملی استاندارد". www.inso.gov.ir. Retrieved 2024-05-21.
- "طرز تهیه دوغ محلی با شیر : به روش خانگی و قدیمی". نمناک (in Persian). Retrieved 2024-05-21.
- "دوغ - معنی در دیکشنری آبادیس". abadis.ir. Retrieved 2024-05-21.
- ^ Margarat Shaida, "Yoghurt in Iran", In: Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999, ISBN 1903018064, 2000, pp. 311-312
- 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.
- Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.
- Katz, Sandor Ellix (2016). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition. Chelsea Green Publishing. p. 117. ISBN 978-1-60358-628-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
- Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
| Yogurt | ||
|---|---|---|
| Varieties |  | |
| Cultures | ||
| Dishes | ||
| Drinks | ||
| Related | ||