| Revision as of 16:49, 26 June 2011 editFleetham (talk | contribs)Extended confirmed users12,141 edits citation work, copy editing← Previous edit | Revision as of 15:25, 27 June 2011 edit undoFleetham (talk | contribs)Extended confirmed users12,141 editsm →History: citation work, copy editingNext edit → | ||
| Line 17: | Line 17: | ||
| | date = 2007 | | date = 2007 | ||
| | url = http://books.google.com/books?id=87KOW40HThAC&lpg=PT252&dq=doogh&pg=PT252#v=onepage&q&f=false | | url = http://books.google.com/books?id=87KOW40HThAC&lpg=PT252&dq=doogh&pg=PT252#v=onepage&q&f=false | ||
| | isbn = 1904985564, 9781904985563 }}</ref> |
| isbn = 1904985564, 9781904985563 }}</ref> Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint,<ref>{{Cite book | ||
| | last = Grosart | | last = Grosart | ||
| | first = Alexander | | first = Alexander | ||
| Line 28: | Line 28: | ||
| | location = Blackburn | | location = Blackburn | ||
| | pages = 59 | | pages = 59 | ||
| | url = http://books.google.com/books?id=xXZRAAAAYAAJ&dq=doogh&pg=PA59#v=onepage&q&f=false }}</ref> | | 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 15:25, 27 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. 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.