When bought in shops, Doogh may be plain or flavored with mint or pepper; it is found throughout the Middle East
Iran is an Islamic Republic in the Middle East, where the most traditional and widely consumed drink is tea, served in the morning and before and after every meal. Another drink that stands out, however, is Doogh, a traditional beverage based on natural yogurt that is whisked, diluted with water, and mixed with salt and mint.
What sets it apart is the way it is carbonated, as this happens naturally by leaving it at room temperature for two days. It is a very popular drink, especially in summer, because it is highly refreshing.
Depending on the country, this drink is also known as ayran or tan. Ayran is the Turkish and Lebanese version. When bought in shops, Doogh can be plain or flavored with mint or pepper. It is found everywhere in the Middle East.
The origin of doogh
The word doogh comes from the Persian word doushidant, meaning “to milk”. You will also find this word in Aramaic as dawghe, or in Armenian as Abdoug or tan (tahn).
In the past, doogh was obtained by churning yogurt with whole milk in sheep- or goatskin bags called mashk. Today, these preparations are made industrially. Doogh is now produced from pasteurized cow’s milk mixed with water, which is increasingly essential in cheese making. Salt is added during the fermentation process.
Doogh is now made from pasteurized cow’s milk mixed with water, which is increasingly essential in cheese making.
The culture of yogurt in the Middle East is so extensive that there is hardly a community in the region that does not use yogurt generously in hundreds of recipes, from starters and first and main courses to drinks.
In Iran, doogh is consumed during meals as an accompaniment to shish kebabs, marinated and grilled meat skewers. According to Nevin Halici, a writer and professor specializing in cuisine, “doogh and ayran were the traditional drinks consumed by the nomads of Central Asia”.
The variations
From one Middle Eastern country to another, Doogh may be flavored in different ways; it is sometimes scented with wild thyme or pepper. The most traditional version is flavored with mint. The Armenian version, called tahn, contains cucumber. This version is also available in Iran.
At other times it is paired with spicy dishes, helping to tame the heat. In India, you will also find chaas, a drink from Gujarat in the western part of the country. It is made with fermented milk and buttermilk or yogurt. In Bangladesh, it is called ghol, and in northern India it is known as mattha. This drink is prepared after extracting the butter used to make ghee.
The Doogh recipe
To prepare doogh, use goat’s or sheep’s yogurt and add the same volume of still or sparkling water, along with a pinch of salt. This mixture is emulsified to create a frothy preparation, then mixed with crushed ice and mint leaves.
Fresh mint can be replaced with dried mint, and the amount of water can be adjusted to achieve different results. More water will produce a fairly thin, less creamy drink.
Ingredients
- ½ cup cold sheep’s or goat’s yogurt
- ½ cup cold still or sparkling water
- ¼ teaspoon salt
- Fresh or dried mint
- Crushed ice
Instructions
- Add the yogurt and water to a blender.
- Blend for 1 minute until frothy.
- Pour the mixture into a glass.
- Add crushed ice and garnish with a little mint on top.
- Depending on your taste, use less water for a thicker drink or more for a lighter one.
To store it, it is recommended to use a glass bottle with a screw cap, but carefully, as quite a lot of gas is produced. If the bottle is filled too much, the pressure may force liquid out or, in extreme cases, even break the bottle.
Use a bottle large enough to prevent this from happening (leave one third empty). In a jug, the gas would escape, while leaving the fermentation uncovered could be hygienically counterproductive for the yogurt bacteria.