🥛 Doogh
Doogh is a cold, savoury yogurt drink from Iran made by whisking yogurt with water, salt and dried mint, often topped up with sparkling water for a light fizz. It is tangy, salty and refreshing, thinner than ayran when diluted well. It is traditionally served alongside grilled kebabs and rice, especially in hot weather.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g plain yogurt
- 400 ml cold water
- 400 ml cold sparkling water
- 1 tsp salt
- 1 tbsp dried mint
- Ice cubes
Method
- Whisk the yogurt with the still water and salt until completely smooth.
- Rub the dried mint between your palms into the jug and stir.
- Just before serving, stir in the sparkling water gently and pour over ice.
How to make it lighter
- Use low-fat yogurt for an even lighter glass.
- Dilute it more with sparkling water for a refreshing drink with fewer calories per glass.
- Watch the salt if you drink several glasses a day.
History
Yogurt drinks like doogh have been made for centuries across Persia and the neighbouring regions; the name comes from a Persian word related to milking. Today doogh is drunk all over Iran and also in Afghanistan, Azerbaijan and Kurdish areas, both homemade and bottled.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →