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. Â 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. Â Doogh happens to be one of these. Â A similarÂ 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 BaghdadÂ 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 withÂ seltzerÂ water or flat water. Â It’s super simple to make and it takes no time!
Ingredients (4 glasses)
1 cup Yogurt
3 cups Water
1/2 tbsp Dried mint
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 isÂ dilutedÂ with the water. Â Then add ice cubes.
Add a mint spring on top for decoration. Â Thanks Sous Chef for sticking your finger in my shot. Â 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 andÂ demonstratedÂ the pronunciation!!