Dooqh, also dugh Kurdish: Abdugh, Azerbaijani: Atlama), also called dugh, shlombay, abdug, or tahn (the last two mostly by Armenians) is a yogurt beverage popular in Iran, Afghanistan, Azerbaijan, Armenia and the Caucasus and to a lesser extent in other parts of the Middle East. The word Doogh is a noun form from the Persian verb دوشیدن (Dushidan) which means "to milk" thus doogh means "what comes from milking". In Kurdish Abdugh form from "ab"-water and "dugh"-yogurt which means "water that made of yogurt".

Doogh is prepared by beating unflavored yogurt until smooth, and then diluting with water to a consistency similar to whole milk. Salt (and sometimes pepper) is added, and commonly dried mint is mixed in as well. Carbonation is achieved by letting it ferment. Doogh is generally served chilled, or over ice. A variation is adding diced cucumbers to provide an extra "crunch".

Doogh could be either naturally-carbonated or not.


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Recipe

You'll Need:

yogurt (Greek if possible), one glass
carbonated (fizzy) mineral water, 2-3 glasses
dried mint, one teaspoon
dried pennyroyal, one teaspoon (optional)
salt
black pepper (optional)

Procedures:
Beat yogurt until it flows smoothly. Add mint, pennyroyal, salt, and black pepper, and mix well. Add mineral water to yogurt gradually and mix as you add. The quantity of mineral water can be adjusted to obtain the desired density. Place in the frig for a few hours. Mix again before drinking. Carbonated doogh is a popular soft-drink in Iran.

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