Doogh

The Doogh دوغ also called Dooqh , dugh , abdug , or tahn (the two last being rather used by the Armenian ) is a drink containing Yaourt appreciated in Iran like in other countries of the the Middle East and in the the Caucasus.

Doogh is prepared by beating yoghourt until it is flexible, then by diluting it with water until it has a consistency similar to that of the Lait. One adds salt then to it, as well as Menthe dried. Doogh is generally been useful fresh, or with ice floes.

The doogh is similar to the Turkish drink called Ayran, although contrary to the doogh, this one is not gas. Traditionally, Doogh is been useful at the same time as the meals, particularly with the Kabab S.

In India, one finds a drink similar called Lassi.

Gasification

Traditionally, one leaves Doogh to room temperature during 2-3 days in order to allow the bacteria of yoghourt to come to maturation and to gasify drink. The gasification in the doogh produces for the trade, however, is due to aerated water used to dilute yoghourt. This is why the marketed doogh generally has bubbles a little aggressives with the palate.

See too

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