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'''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; ]: ''Shinēna'') is a ]-based beverage. Popular in ], ], ], ], ], ] |
'''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; ]: ''Shinēna'') is a ]-based beverage. Popular in ], ], ], ], ], ]. it is sometimes ].<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> Outside of Iran and Afghanistan it is known by different names. | ||
==History== | ==History== |
Revision as of 12:38, 21 October 2013
It has been suggested that this article be merged into Ayran. (Discuss) Proposed since June 2013. |
Doogh (Template:Lang-fa dūgh; Iraqi: Shinēna) is a yogurt-based beverage. Popular in Iran, Afghanistan, Azerbaijan, Armenia, Iraq, Syria. it is sometimes carbonated. Outside of Iran and Afghanistan it is known by different names.
History
Doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran and Afghanistan). 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 of the FAO/WHO coordinating committee for the Near East. Retrieved 26 June 2011.
{{cite conference}}
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(help) - Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 1-904985-56-4.
- 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.