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Revision as of 17:30, 4 October 2012 by Fleetham (talk | contribs) (Undid revision 515876477 by 24.43.161.66 (talk))(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) For the village in Iran, see Doogh, Iran.
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
- ^ 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 1-904985-56-4, 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.