Dugh
Dugh ( Persian دوغ, DMG dūġ ) or Tan ( Armenian թան ) is a yoghurt drink from Persian cuisine that is common under this name in Iran , Iraq and Afghanistan . It is similar to Turkish Ayran and Indian Lassi .
Dugh is made from a mixture of yogurt ( Persian ماست, DMG māst ) with whey and water or ( carbonated ) mineral water and is lightly salted. The drink can be refined in a variety of ways, for example by adding finely chopped herbs such as mint , dill , parsley and tarragon . There are also variants with finely chopped cucumber . Spices such as nutmeg , cardamom and pepper are also included in the recipe. There is also sweet dugh, which is seldom drunk. The consistency varies from thick (1 part water to 4 parts yoghurt) to thin (equal parts). The whisked, thin liquid version is preferred as a drink with meals. All ingredients must be cold. Ice water is added for special refreshment, or ice cubes are added to the finished drink.
history
According to today's archaeological results, the Dugh was already known to the Aryans and the Achaemenids . This makes it one of the oldest known drinks.
Bozorg Alavi's respected Persian-German dictionary incorrectly translates the Persian word Dugh into German using buttermilk .
See also
literature
- The cuisine of the Middle East . Time-Life Books, 1969.
- Josef Wiesenhöfer: ancient Persia .
- Cornelia Schinharl, Sebastian Dickhaut: Oriental Basics . Munich 2004.