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'''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; ]: ''Shinēna'') is a ]-based beverage originally from ]. Popular in ], ], ], ], ], ], ], some areas of ] as well as the ], it is sometimes ].<ref name=un>{{Cite conference '''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; ]: ''Shinēna'') is a ]-based beverage originally from ]. Popular in ], ], ], ], ], ], ], 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 21:35, 25 May 2013

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 originally from Iran. Popular in Iran, Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Turkey, 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 (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

  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.
  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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