Doogh (Persian Yoghurt Drink)

Doogh Dugh (Persian Minted Yoghurt Drink)

Yoghurt is popular throughout the Middle Eastern region, dolloped onto rice, stirred through vegetables for a tangy dip, and often blended into refreshing drinks. In Iran, it’s used to make doogh (also written dugh), a slightly salty, minty, fizzy drink that’s most typically enjoyed with kabob koobideh (minced lamb kebabs). It was traditionally made by shaking milk in a dried sheep’s stomach, the enzymes in which would have started the fermentation, then left at room temperature for a couple of days to develop a gentle fizz. Using yoghurt and soda or mineral water is a much quicker way to make doogh (and saves the search for a dried sheep stomach) – I use creamy buffalo milk yoghurt from Vannella Cheese. Add fresh mint as well as the dried mint if you like, and a squeeze of lime juice if you prefer a more sour flavour.

Serves 2

Ingredients
  • 1 cup thick natural yoghurt
  • Generous pinch dried mint, plus extra for garnish
  • Pinch salt flakes, crushed
  • Ice cubes, for serving
  • 200ml soda water, more or less
Method
  1. Place yoghurt and salt in a mixing bowl.
  2. Add mint, rubbing it between your hands to crush it.
  3. Mix to combine well.
  4. Stir in soda water until it has a suitable drinking texture, you may not need it all.
  5. Pour over ice in a tall glass.
  6. Sprinkle doogh with a little more mint and serve.

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