||It has been suggested that this article be merged into Ayran. (Discuss) Proposed since June 2013.|
Doogh (Persian: دوغ dūgh; Iraqi: Shinēna) is a yogurt-based beverage. Popular in Iran, Afghanistan, Azerbaijan, Armenia, Iraq, Syria. it is sometimes carbonated. Outside of Iran and Afghanistan it is known by different names.
Doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran and Afghanistan). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan. By 2009 it was being referred to as a "minted yogurt drink".
Salt (and sometimes pepper) is added, and commonly dried mint or pennyroyal is mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh lack carbonation.
- Islamic Republic of Iran (26 - 29 January 2009). "Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)". Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Retrieved 26 June 2011.
- Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 1-904985-56-4.
- Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature 30 (742). Blackburn. p. 59.
- Dickerman, Sara (June 4, 2009). "Persian Cooking Finds a Home in Los Angeles". The New York Times. Retrieved June 27, 2009.