Doogh : Persian Drink

Traditionnal Persian Drink

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What is Doogh?

Doogh is a salty drink made from sheep’s or goat’s yoghurt, very popular in Iran, Lebanon, Syria, Afghanistan and the Balkans. Depending on the country / region, this drink can also be referred to as Aylan or Tan.

In Iranian commerce or grocery stores, doogh can be found plain or with a mint or pepper aroma. It is found all over the Middle East and it is a very refreshing and healthy drink. The Doogh is pronounced “doure”.

Doogh: preparation

To prepare Doogh, we will use sheep or goat yogurt. We will add mineral water or sparkling water according to your tastes, as well as a little salt. The whole is then emulsified for a long period to obtain a frothy preparation, which is then decorated with crushed ice and mint leaves. Fresh mint can be replaced with dried mint, or you can just use both.

The amount of water can vary depending on the desired result, some like the thicker Doogh than others. More water will make the doogh more fluid and less creamy. Traditionally, Doogh was usually left at room temperature for a few days to allow bacteria to mature and carbonate the drink naturally. To replace the gas effect, we sometimes use sparkling water.

Doogh: origin and history

The word doogh comes from the Persian word doushidant, meaning “treaty”. In the past, Doogh was made by brewing yogurt and whole milk in a sheepskin or goatskin bag called a mashk. Today, these preparations are mainly obtained industrially. Nowadays, doogh is still made by mixing water, pasteurized milk, and adding the bacteria needed to make cheese. Add salt during the fermentation process for a perfect result.

In the Balkans, Doogh usually contains microorganisms called probiotics. These are considered to be excellent for your health. In the popular imagination, they are closely linked to the health of shepherds, known for their longevity and resistance to the difficulties of human life in the mountains. In Iran, Doogh is often accompanied by skewers of meats.