DOOGH
4
40 min (including cooling time)
| Ingredients | Number |
|---|---|
| unsweetened soy yogurt | 350 g |
| cold water | 350-400 ml |
| cucumber | ¾ |
| dried mint | 1 tsp |
| salt | 1-1,5 tsp |
| ice cubes | |
| dried peppermint |
"The perfect blend of freshness and spice"
Doogh is a refreshing yogurt drink that is a staple in Afghan and other Central Asian cuisines. Whether as a side to a savory meal or as a cool refreshment on hot summer days, this drink is always a perfect match.
It is often served with warm dishes or at barbecue gatherings, as it provides a refreshing and slightly salty complement to hearty meals. Originally, Doogh was also a clever way to make use of excess yogurt – a prime example of sustainable culinary traditions.
Every family has its own way of preparing Doogh. Some add carbonation, while others mix in fresh herbs like dill or coriander. My vegan Doogh variation stays true to the traditional flavor but replaces the yogurt with a plant-based alternative.
PERSONAL RECOMMENDATION
For an authentic experience, serve Doogh with a savory dish like Kābuli Pulao, Mantu, or Bolāni. The tangy yogurt flavor complements the warm, aromatic flavors of Afghan cuisine perfectly.
PREPARATION
- Dice the cucumber finely: Wash the cucumber thoroughly, then cut it into small cubes.
- Mix yogurt and spices: In a large bowl or jug, add the unsweetened soy yogurt and the finely diced cucumber.
- Add mint and salt: Add dried mint and salt to taste, and stir everything well.
- Chill: Refrigerate the Doogh for at least 30 minutes to allow the flavors to blend.
- Stir well: Before serving, give the Doogh a final good stir to ensure all ingredients are evenly mixed.
Serve: Pour the drink into glasses, add ice cubes if desired, and garnish with fresh mint leaves.