Doogh

by My Persian Kitchen on July 5, 2010

Dough, good old Doogh! I can’t begin to tell you how much I love doogh, especially when eating Kabob! They are the perfect pair, like two peas in a pod!

Doogh is a refreshing drink that is made with yogurt, water, and mint.  I have shared many times on this blog about my fascination with food, specifically when the same type of dish or drink, albeit slightly different, is made in various countries.  Doogh happens to be one of these.  A similar variation can be found through out the Middle Eastern countries as well as in some of the European countries. The one variation that most people might be familiar with is Lassi from India.

Some people spell Doogh in a different way, they spell it Dough, but I think that the pronunciation can be easily mistaken with the way “dough,” –the paste made with water and flour as a base for bread, pasta, and pizza– is pronounced. The last syllable in Doogh is pronounced the same way the “gh” in the word Baghdad is pronounced.

I was taught how to make my very own homemade Doogh by my mom’s uncle Daidaee Fereidoon when I was kid. You can make this drink in two different way, either with seltzer water or flat water.  It’s super simple to make and it takes no time!

Ingredients (4 glasses)

1 cup Yogurt
3 cups Water
Salt
1/2 tbsp Dried mint
Ice cubes

You can either make only one glass for yourself or make a pitcher full of doogh.

My rule of thumb when making Doogh is to add 1/3 to 1/2 part yogurt to your glass, or pitcher, and top the rest with water.

Add a dash of salt and mint.

Mix well so that the yogurt is diluted with the water.  Then add ice cubes.

Add a mint spring on top for decoration.  Thanks Sous Chef for sticking your finger in my shot.  If you only saw what goes on behind the scenes at MPK and the conditions under which I have to work!!!

Like I was saying, place a mint spring for decoration and be sure to serve your Doogh cold.

Enjoy your Doogh, or as The Sous Chef would say, Duke…regardless of how many time I have corrected and demonstrated the pronunciation!!

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{ 32 comments… read them below or add one }

OysterCulture July 5, 2010 at 8:57 am

I love doogh too, especially when I pronounce it correctly – =)

Reza Towhidy July 5, 2010 at 11:41 am

We were in Ervine visiting friends where we heard about this site. Everyone were given so many positive comments that we decided to check it out. I must say I am glad we did. It is as good if not better than what we heard. Yiu cannot help it to feel proud to pass it on to all your friends regardless of their ethnic background.
Keep up the good work and thank you for all the information you share with us.
Reza

Erin July 5, 2010 at 11:56 am

Love doogh (especially with carbonated water!)!

My Persian Kitchen July 5, 2010 at 1:03 pm

@ Reza jan, thank you for your kind comment. It’s exciting to see that people are speaking highly of MPK and passing it along. I am humbled and happy all at once!

Erin, yes, indeed!!! :)

Azita July 6, 2010 at 10:52 am

Doogh is a very refreshing drink and my favorite summer drink! Beautiful photos! Thanks.

Ann De Craemer July 7, 2010 at 1:56 am

I’m a Belgian writer and journalist specialized in Iran, and I LOVE your website. I will spread it! :-)

shannon abdollmohammadi July 7, 2010 at 8:45 am

I love Doogh and make it all the time!! I personally think it tastes better when I grind my dried mint into a fine powder before I add it in.

My Persian Kitchen July 7, 2010 at 10:48 am

@ Azita, Yes indeed Doogh rocks!

@ Ann, thank you for your kind complement. Please do pass the website on!!

@ Shannon, that sounds like a great idea. I am going to try that next time! Thank you for sharing your tip!

Sharon July 14, 2010 at 1:46 pm

hi,
came across your blog just the other day and found the doogh recipe. Was just looking for Persian recipes, and the first I came across was this one. I’ve tasted doogh only a couple of times before, didn’t even know it was called like that. I decided to make it the next day, and it was great. Perfect during this heat wave we are experiencing at the moment. It was truly refreshing and light. I’ll continue to experiment with it to find the right amount of salt and mint for the family. Thanks! And I’ll be sure to keep checking your blog regularly. Great recipes, instructions and pictures. Much appreciated, from a non-Iranian Persian-cooking fan.

My Persian Kitchen July 14, 2010 at 2:29 pm

Sharon, thank you for your kind words. I am so happy that you have found my blog and that you are using my recipes! Have fun experimenting!!!

Alireza Taghdarreh August 2, 2010 at 11:50 pm

I had a little difficulty explaining the doogh to one of my dear American friends. Thanks for doing the job so vividly. I have now referred her to your blog. I may only add one thing. Since salt is a bit of a hazard to our health, we keep the yogurt outside the fiidge for one, two or three days in order to make it a bit sour. Sour yogurt needs less salt I think.

My Persian Kitchen August 3, 2010 at 2:36 pm

Alireza jan, Good option. I had not thought about substituting salt by decreasing the sourness of doogh! Thank you for sharing!

Beba October 31, 2010 at 1:11 pm

Hi, awesome website ! I just came across with it trying to find how to make doogh from scratch! I heard there’s is another way to make! I’m not really sure, but I heard there is this sort of yogurt cultive that you can add to make it ferment and make the texture sparkling like with out adding sparkling water to it! Are you familiar with this other method to prepare doogh?
Thanks

My Persian Kitchen October 31, 2010 at 3:50 pm

Beba, I have heard of it, but I have never done it that way. :)

somayeh November 1, 2010 at 1:39 am

i add some dried persian rose to the doogh.

Pali Aldorf November 22, 2010 at 3:12 pm

I’ve been going to Super Irvine on Culver in Irvine, CA every week for months on end to get my “fix” of a half-gallon. Now I can make my own. Thanks for posting a recipe :) Ahhhh…. Dooooooghhhh !!!!

My Persian Kitchen November 22, 2010 at 4:09 pm

Pali Aldorf, yay!! :)

navid March 8, 2011 at 4:40 am

Hi everybody we can prepare doogh in another way :
mix unboild milk with same amount of water in a bottle, add some salt and maint .tie the lid of the bottle then keep it in a warm place for two-three days.
doogh will be ready.

mohsen April 19, 2011 at 8:50 am

hi all.im so happy that everybody is drinking doogh nowadays.i love doogh so much.im crazy about it.a new idea to add some things to your doogh.u can add some dried pennyroyals to your doogh.do that and just enjoy.

salman December 10, 2011 at 10:21 am

Is there a way to get doogh tasting like the real authentic stuff that you get in Iran. The really sour (and gone off) taste?

My Persian Kitchen December 12, 2011 at 2:24 pm

Salman, the type of yogurt that is used pretty much dictates the taste of the the drink. So if your yogurt is sour, then your drink will be sour.

doris January 10, 2012 at 2:10 pm

can we add seltzer instead??

My Persian Kitchen January 11, 2012 at 12:55 pm

Doris, you sure can!

Dazzle Andersen March 30, 2012 at 6:56 pm

Is Doogh the same as Kefir? Here in Australia anything ‘different’ is always hard to find or not available. Your recipe is an added taste to love and enjoy, thank you.

My Persian Kitchen March 31, 2012 at 11:39 pm

Dazzle, I suppose they are somewhat similar in the sense that you drink them.

Patti April 5, 2012 at 9:44 am

Hi I just read an article that a test had been done to see if Doogh can help with Diabetes induced inflamation….AND it Does !!!!
I Googled Doogh recipe and your site came up. Thank You So Much for the recipe as I had never heard of it before.
Does it matter what kind of yogurt to use?
Thank You again….

Patti April 5, 2012 at 9:46 am

Here is a copy of the link for the article…
http://www.diabeteshealth.com/read/2012/04/03/7489/yogurt-drink-tamps-down-type-2-inflammation/

I did forget to say that the Doogh they used was fortified with Vit D.

Anna Mehrabian November 14, 2012 at 2:56 pm

When I was pregnant with my son I craved doogh like crazy, I would carry it around with me all the time. YUM.

100ra February 3, 2013 at 10:55 am

Abali yogurt :|

Arvin Arvin March 17, 2013 at 8:34 pm

Hi there, actually, this is recipe for “yoghurt and water”. What I mean is, the cultures present in real doogh are very different to that of yoghurt. Persians drank fermented milk with salt and dry mint. Not yoghurt mixed with water… that is why when you make it at home, it NEVER tastes like real doogh you get in Iran!!!! But don’t worry, you can make it easily. Just add about 1:5 (i like thicker I use 1:3.5) ratio of water and yoghurt (preferably sour, dont bother with greek), pour into a used soft drink bottle (make sure you clean it very well, rinse with vinegar to get rid of all chemical residue). Close the lid very tight. The reason why I say soft drink bottle is because the fermentation results in a lot of gases that will explode or seep out if you use something like a milk carton. Then, leave it at room temperature for about 4-5 days (yes you heard right). The fermentation will result in delicious, fizzy doogh which has the bitey traditional taste you would get directly from Iran. DISCLAIMER: Try at own risk, if you are not ultra hygenic you may end up growing other dangerous bacteria… so try at own risk. If you see any discoloration, grey, mould, etc, then you had contaminants, throw it away. If you have consistent, pale white doogh, that sort of separates like whey, then you are in business!!!

Jean Markale April 18, 2013 at 4:23 pm

Arvin, that makes so much sense it tickles me.
I’ve long been wondering how to make doogh without the mint all floating to the top, and how to leave the mint in there long enough to flavor it but not let it sit so long that the carbonation goes away. I believe you may have solved it all for me. I’ve made my share of fermented food and drinks, so I’ll give this method a try. One of many good things about lacto-fermentation is that, if unfriendly organisms should take up residence and multiply, it will make it smell so foul that nothing could convince you to drink it.

Milad Kurdestan January 5, 2014 at 12:37 pm

And I forgot a very important thing
so thank I mean a special thank to my persian kitchen U have the best web site

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