||It has been suggested that this article be merged with Ayran. (Discuss) Proposed since March 2017.|
|Alternative names||Ayran, Tan|
|Region or state||Asia|
|Main ingredients||Yogurt, water, salt|
|Cookbook: Doogh Media: Doogh|
Doogh, ayran or tan (Albanian: Dhallë, Persian: دوغ, Azerbaijani: ayran, Armenian: թան tan, Arabic: شنينة shinēna Turkish: ayran) is a savory yogurt-based beverage. It is popular in Iran, Turkey, Azerbaijan, Armenia, Kazakhstan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan (by the Kirghiz) and Lebanon. It is made by mixing yoghurt and chilled or iced water and has been variously described as "diluted yogurt". It is sometimes carbonated and seasoned with mint.
According to Shirin Simmons, doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran). 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.
According to Nevin Halıcı, ayran is a traditional Turkish drink and was consumed by nomadic Turks prior to 1000 CE. According to Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at Mustafa Kemal University), ayran was first developed thousands of years ago by the Göktürks, who would dilute bitter yogurt with water in an attempt to improve its flavor.
Salt (and sometimes pepper) is added, and dried mint or pennyroyal can be mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh have carbonation.
- List of fermented foods
- List of yogurt-based dishes and beverages
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