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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. Popular in Iran and also found in Afghanistan, Azerbaijan, Armenia, 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> | |||
| '''Doogh''' ({{lang-fa|دوغ}} ''dūgh'') is a ]-based beverage. Popular in Iran and also found in Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Turkey, and the ], it is sometimes ].<ref name=un>{{Cite conference | |||
| ⚫ | ] | ||
| | author = Islamic Republic of Iran | |||
| ] in a ] cafe]] | |||
| | title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) | |||
| | publisher = United Nations. JOINT FAO/WHO FOOD STANDARDS PROGRAMME FAO/WHO COORDINATING COMMITTEE FOR THE NEAR EAST | |||
| | date = 26 - 29 January 2009 | |||
| | location = Tunis, Tunisia | |||
| | url = ftp://ftp.fao.org/codex/ccnea5/ne05_08e.pdf | |||
| | accessdate = 26 June 2011}}</ref> 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.<ref>{{Cite book | |||
| 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. | |||
| | last = Simmons | |||
| | first = Shirin | |||
| ==Preparation== | |||
| | title = Treasury of Persian Cuisine | |||
| 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 ]. | |||
| | publisher = Stamford House Publishing | |||
| | date = 2007 | |||
| 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. | |||
| | url = http://books.google.com/books?id=87KOW40HThAC&lpg=PT252&dq=doogh&pg=PT252#v=onepage&q&f=false | |||
| | isbn = 1904985564, 9781904985563 }}</ref> Its name derived from the ] word for ], ''dooshidan'',<ref name=un/> an 1886 source describes ''doogh'' 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> | |||
| ==Variations== | ==Variations== | ||
| ] (and sometimes ]) is added, and commonly dried ] or ] is mixed in as well |
] (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. | ||
| A variation includes adding diced ] to provide a crunchy texture to the beverage. | |||
| Some varieties of doogh lack carbonation entirely. | |||
| ==See also== | ==See also== | ||
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| ==References== | ==References== | ||
| {{Reflist}} | {{Reflist}} | ||
| ==External links== | |||
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Revision as of 16:49, 26 June 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. Its name derived from the Persian word for milking, dooshidan, an 1886 source describes doogh as a cold drink of curdled milk and water seasoned with mint.
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)