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Revision as of 19:10, 17 February 2011 by Boing! said Zebedee (talk | contribs) (Reverted 1 edit by 64.180.39.74 (talk); Unexplained removal. (TW))(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Doogh (Template:Lang-fa dūgh [duːɢ]); (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 Iran, Afghanistan, Armenia, and Azerbaijan.
Etymology
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.
Preparation
Doogh is prepared by beating unflavored yogurt until smooth, then diluting with water to a consistency similar to whole milk. Doogh is generally served chilled, or over ice.
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.
Variations
Salt (and sometimes pepper) is added, and commonly dried mint or pennyroyal is mixed in as well following the preparation of doogh. A variation includes adding diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh lack carbonation entirely.
Similar Drinks
- Ayran — a yogurt based beverage
- Cacık — a Turkish dish of seasoned, diluted yogurt
- Chaas — an Indian drink like lassi but with more water and less yogurt
- Kefir — a fermented milk drink
- Kumis — a fermented dairy product
- Lassi — yoghurt or buttermilk drink from India
- Yakult — a Japanese probiotic milk-like product