Ayran: Difference between revisions
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[[File:Tan-raffi kojian-IMG 3584.JPG|thumb|170px|Bottle of carbonated ''tan'' sold in [[Yerevan]], [[Armenia]]]] |
[[File:Tan-raffi kojian-IMG 3584.JPG|thumb|170px|Bottle of carbonated ''tan'' sold in [[Yerevan]], [[Armenia]]]] |
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'''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; [[Iraqi Arabic|Iraqi]]: ''Shinēna'') is a |
'''Doogh''' ({{lang-fa|دوغ}} ''dūgh''; [[Iraqi Arabic|Iraqi]]: ''Shinēna'') is a [[yogurt]]-based beverage. Popular in [[Iran]] and also found in [[Afghanistan]], [[Azerbaijan]], [[Armenia]], [[Iraq]], [[Syria]], [[Turkey]], [[Pakistan]] as well as the [[Balkans]], it is sometimes [[carbonated]].<ref name=un>{{Cite conference |
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| author = Islamic Republic of Iran |
| author = Islamic Republic of Iran |
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| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) |
| title = Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) |
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Revision as of 22:18, 4 February 2013
Doogh (Persian: دوغ dūgh; Iraqi: Shinēna) is a yogurt-based beverage. Popular in Iran and also found in Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Turkey, Pakistan as well as the Balkans, it is sometimes carbonated.[1] Outside of Iran and Afghanistan it is known by different names.
History
Doogh has long been a popular drink and was consumed in ancient Persia.[2] Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint,[3] its name derives from the Persian word for milking, dooshidan.[1] By 2009 it was being referred to as a "minted yogurt drink".[4]
Variations
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.
See also
References
- ^ a b Islamic Republic of Iran (26 - 29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. JOINT FAO/WHO FOOD STANDARDS PROGRAMME FAO/WHO COORDINATING COMMITTEE FOR THE NEAR EAST. Retrieved 26 June 2011.
{{cite conference}}: Check date values in:|date=(help) - ^ Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 1-904985-56-4, 9781904985563.
{{cite book}}: Check|isbn=value: invalid character (help) - ^ Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature. Vol. 30. Blackburn. p. 59.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ Dickerman, Sara (June 4, 2009). "Persian Cooking Finds a Home in Los Angeles". The New York Times. Retrieved June 27, 2009.