This is an old revision of this page, as edited by R'n'B (talk | contribs) at 19:59, 14 July 2010 (Fix links to disambiguation page Turkish). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 19:59, 14 July 2010 by R'n'B (talk | contribs) (Fix links to disambiguation page Turkish)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Doogh (Template:Lang-fa, dūgh, also dugh; Template:Lang-ku, also abdúgh; Template:Lang-az; also called shlombeh or shumleh by Pashtuns; sheneena by Iraqi Arabs; mastaw by Kurds; do, abdugh, or tahn by Armenians) is a yogurt-based beverage popular in Afghanistan, Armenia, Azerbaijan, and Iran. The word Doogh is a noun form from the Persian verb دوشیدن (Dushidan) which means "to milk", thus doogh means "what comes from milking". The Kurdish abdugh translates as "ab"-water and "dugh"-yogurt.
Doogh is prepared by beating unflavored yogurt until smooth, then diluting with water to a consistency similar to whole milk. Salt (and sometimes pepper) is added, and commonly dried mint is mixed in as well. Doogh is generally served chilled, or over ice. A variation includes diced cucumbers to provide "crunch".
Carbonation
Traditionally, doogh is left unrefrigerated for 2–3 days in order to allow the yogurt cultures to ripen and fermentation to occur- imparting a natural carbonation. 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. Some doogh lacks carbonation entirely.
See also
- Armenian cuisine
- Ayran — a yogurt based beverage
- Cacık — a Turkish dish of seasoned, diluted yogurt
- Kefir — a fermented milk drink
- Kumis — a fermented dairy product
- Lassi — yoghurt or buttermilk drink from India
- Persian cuisine
- Yakult — a Japanese probiotic milk-like product