| Revision as of 21:08, 27 July 2011 edit81.152.152.199 (talk) →Variations← Previous edit | Revision as of 13:38, 28 July 2011 edit undo129.2.124.81 (talk) Undid revision 441769057 by 81.152.152.199 (talk)Next edit → | ||
| Line 39: | Line 39: | ||
| ==Variations== | ==Variations== | ||
| ] (and sometimes ]) is added, and commonly dried ] or ] is mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of ''doogh'' lack carbonation. | ] (and sometimes ]) is added, and commonly dried ] or ] is mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of ''doogh'' lack carbonation. | ||
| If an Iranian is unaware of the existence of Doogh the penalty incurred is often death by hanging or Yildiz. | |||
| ==See also== | ==See also== | ||
Revision as of 13:38, 28 July 2011
Doogh (Template:Lang-fa dūgh) is a yogurt-based beverage. Popular in Iran and also found in Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Turkey, and the Balkans, it is sometimes carbonated. Outside of Iran it is known by different names.
History
Doogh has long been a popular drink in Iran 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. By 2009 it was being referred to as a "minted yogurt drink".
Variations
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.
See also
References
- ^ 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 FAO/WHO COORDINATING COMMITTEE FOR THE NEAR EAST. Retrieved 26 June 2011.
{{cite conference}}: Check date values in:|date=(help) - Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 1904985564, 9781904985563.
{{cite book}}: Check|isbn=value: invalid character (help) - Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature. Vol. 30. Blackburn. p. 59.
{{cite book}}: CS1 maint: location missing publisher (link) - Dickerman, Sara (June 4, 2009). "Persian Cooking Finds a Home in Los Angeles". The New York Times. Retrieved June 27, 2009.