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| ==History== | ==History== | ||
| ''Doogh'' has long been a popular drink and was consumed in ancient Persia (modern-day Iran |
''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| date = 2007| url = http://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 = http://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/> By 2009 it was being referred to as a "minted yogurt drink".<ref>{{Cite news| last = Dickerman| first = Sara| title = Persian Cooking Finds a Home in Los Angeles| newspaper = The New York Times| date = June 4, 2009| url = http://travel.nytimes.com/2009/06/07/travel/07choice.html?pagewanted=2&sq=doogh&st=nyt&scp=3| accessdate = June 27, 2009}}</ref> | ||
| ==Variations== | ==Variations== | ||
Revision as of 14:46, 1 January 2014
 | 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). 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}}: Check date values in:|date=(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.