A day without doogh is rare in Iran. The fermented milk drink –the name hails from the Persian term ‘dooshidan’ which means ‘milking’—adds a cool splash to any meal. Doogh is a diluted blended yogurt jazzed up with cucumber, mint and salt.
Other countries in the Middle East, especially Afghanistan and Syria, also love the drink, according to the Codex Alimentarius published by the Joint FAO/WHO Food Standards Programme. Iran exports tens of millions of tons of the “Iran National Drink” annually.
Take a look at the general recipe. Modify as you like:
- One quart full-fat yogurt—can substitute with skim but the decrease water
- 2 cups water
- 10 ice cubes
- 1 cucumber, peeled and chopped
- 10 mint leaves, chopped
- ¼ tsp regular or black salt
Blend at high speed in blender or juicer. Serve with mint garnish.
In addition to probiotic goodness, the other ingredients pack power too:
Cucumber: fiber, potassium yet few calories
Mint: Minerals including manganese, zinc and copper as well as phytochemicals. Also serves to settle indigestion.
Black salt: made of sodium chloride and sulphates acquired in processing. The salt was probably added to the drink through the ages to replace the valuable minerals lost in the heat. Skip it if you are managing high blood pressure.
لذت بردن Enjoy!