| Revision as of 17:13, 25 March 2011 editXashaiar (talk | contribs)Pending changes reviewers4,235 editsm doogh sould be translated. Since we have the article ayran the tranlitration of ayran is irrelevant here.← Previous edit | Revision as of 03:52, 7 April 2011 edit undoFleetham (talk | contribs)Extended confirmed users12,141 editsm citation work, copy editingNext edit → | ||
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| '''Doogh''' ({{lang-fa|دوغ}} ''dūgh'' {{IPA-fa|duːɢ||}}); ({{lang-ku|'''do'''}}, also '''abdúgh'''; also '''mastaw''' or '''doo''', '''abdugh''', or '''tahn''' by ]) is a ]-based beverage |
'''Doogh''' ({{lang-fa|دوغ}} ''dūgh'' {{IPA-fa|duːɢ||}}); ({{lang-ku|'''do'''}}, also '''abdúgh'''; also '''mastaw''' or '''doo''', '''abdugh''', or '''tahn''' by ]) is a ]-based beverage. Found in Afghanistan, Azerbaijan, Armenia, Iran, Iraqi, Syria, Turkey, and the Balkans, it is closely related to ].<ref> Agenda Item 5. JOINT FAO/WHO FOOD STANDARDS PROGRAMME. FAO/WHO COORDINATING COMMITTEE FOR THE NEAR EAST. Fifth Session. Tunis, Tunisia, 26 - 29 January 2009</ref> | ||
| ] | ] | ||
| ] in ] |
] in a ] cafe]] | ||
| ==Etymology== | ==Etymology== | ||
| The word Doogh is |
The word Doogh is from the ] verb دوشیدن (Dushidan) which means "to milk". Doogh means "that which comes from milking". The Kurdish abdugh translates as "ab"-water and "dugh"-yogurt. | ||
| ==Preparation== | ==Preparation== | ||
| Doogh is prepared by beating unflavored yogurt until smooth, then diluting with water to a consistency similar to ]. Doogh is generally served chilled, or over ]. | Doogh is prepared by beating unflavored yogurt until smooth, then diluting with water to a consistency similar to ]. Doogh is generally served chilled, or over ]. | ||
| Traditionally, doogh is left unrefrigerated for 2–3 days in order to allow the yogurt cultures to ripen and ] to occur- imparting a natural ]. |
Traditionally, doogh is left unrefrigerated for 2–3 days in order to allow the yogurt cultures to ripen and ] to occur- imparting a natural ]. The carbonation in commercially-produced doogh typically comes from the use of carbonated water. As a result, commercially-produced doogh generally has harsher carbonation and coarser bubbles. | ||
| ==Variations== | ==Variations== | ||
| Line 16: | Line 16: | ||
| Some varieties of doogh lack carbonation entirely. | Some varieties of doogh lack carbonation entirely. | ||
| == |
==See also== | ||
| *] | |||
| {{Portal|Food}} | |||
| *] | |||
| {{multicol|80%}} | |||
| *] | |||
| *] | |||
| *] | |||
| *] | |||
| *] | |||
| *] — a yogurt based beverage | |||
| *] — a ] dish of seasoned, diluted yogurt | |||
| *] — an Indian drink like lassi but with more water and less yogurt | |||
| *] — a fermented milk drink | |||
| {{multicol-break}} | |||
| *] — a fermented dairy product | |||
| *] — yoghurt or buttermilk drink from ] and ] | |||
| *] — a ] probiotic milk-like product | |||
| {{multicol-end}} | |||
| ==See also== | |||
| *] | |||
| *] | |||
| ==References== | ==References== | ||
| {{Reflist}} | {{Reflist}} | ||
| Line 38: | Line 30: | ||
| ==External links== | ==External links== | ||
| * | * | ||
| * ftp://ftp.fao.org/codex/ccnea5/ne05_08e.pdf | |||
| ] | ] | ||
Revision as of 03:52, 7 April 2011
Doogh (Template:Lang-fa dūgh [duːɢ]); (Template:Lang-ku, also abdúgh; also mastaw or doo, abdugh, or tahn by Armenians) is a yogurt-based beverage. Found in Afghanistan, Azerbaijan, Armenia, Iran, Iraqi, Syria, Turkey, and the Balkans, it is closely related to Ayran.
Etymology
The word Doogh is from the Persian verb دوشیدن (Dushidan) which means "to milk". Doogh means "that which comes from milking". The Kurdish abdugh translates as "ab"-water and "dugh"-yogurt.
Preparation
Doogh is prepared by beating unflavored yogurt until smooth, then diluting with water to a consistency similar to whole milk. Doogh is generally served chilled, or over ice.
Traditionally, doogh is left unrefrigerated for 2–3 days in order to allow the yogurt cultures to ripen and fermentation to occur- imparting a natural carbonation. The carbonation in commercially-produced doogh typically comes from the use of carbonated water. As a result, commercially-produced doogh generally has harsher carbonation and coarser bubbles.
Variations
Salt (and sometimes pepper) is added, and commonly dried mint or pennyroyal is mixed in as well following the preparation of doogh. A variation includes adding diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh lack carbonation entirely.
See also
References
- Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) Agenda Item 5. JOINT FAO/WHO FOOD STANDARDS PROGRAMME. FAO/WHO COORDINATING COMMITTEE FOR THE NEAR EAST. Fifth Session. Tunis, Tunisia, 26 - 29 January 2009