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'''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; ]: ''Shinēna'') is a ]-based beverage. Popular in ] and also found in ], ], ], ], ], ] as well as the ], it is sometimes ].<ref name=un>{{Cite conference '''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; ]: ''Shinēna'') is a ]-based beverage. Popular in ] and also found in ], ], ], ], ], ], ] as well as the ]; it is sometimes ].<ref name=un>{{Cite conference
| author = Islamic Republic of Iran | author = Islamic Republic of Iran
| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) | title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)

Revision as of 17:30, 4 October 2012

For the village in Iran, see Doogh, Iran.
Bottle of carbonated tan sold in Yerevan, Armenia

Doogh (Template:Lang-fa dūgh; Iraqi: Shinēna) is a yogurt-based beverage. Popular in Iran and also found in Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Turkey, Pakistan as well as the Balkans; 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. 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

  1. ^ 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)
  2. Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 1-904985-56-4, 9781904985563. {{cite book}}: Check |isbn= value: invalid character (help)
  3. 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)
  4. Dickerman, Sara (June 4, 2009). "Persian Cooking Finds a Home in Los Angeles". The New York Times. Retrieved June 27, 2009.
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