Doogh - Yogurt Soda
Dave Koch | Monday, March 1, 2010 at 6:00AM 
I recently went to a cool Persian joint for some kabob and came across a bottle of Abali Yogurt Soda. I thought to myself, "I like yogurt, and I like soda. How bad could it be?" The bottle showed some separation with a thick white layer towards the bottom. I asked if it is supposed to be shaken first. The purveyor said yes, shake it first then give it a few minutes so that it doesn't explode on you.
Stoked, I bought one. I shook it up, and while I waited, I read the ingredients. Soda water, yogurt, mint, salt. I can pronounce all of those! When it settled I took a sip and was a little surprised at how salty it was. It wasn't incredibly salty, I've just never had a savory soda before. I found it quite pleasant after a few more sips, and completely delicious over ice.
I had never heard of yogurt soda before and was kind of shocked to find how ubiquitous the drink is in the Middle East. It can be called doogh, dugh, do, abdugh, shlombay, sheneena, or tahn depending where you might be. Yogurt + soda = most Americans getting grossed out, but it really isn't much different from India's Lassi, as in Mango Lassi served everywhere.
While I was looking on the web for more information about it, I found this cool food blog, Yogurt Soda.
I went to the store to make my own. I picked up:
- One 18oz. bottle of Crystal Geyser unflavored sparkling mineral water
- One pint of lowfat yogurt
- One bunch of mint
- I had salt at home
I boiled about three cups of water and dumped the bunch of mint in to steep until the water cooled to room temperature, about an hour. To each glass I added a pinch of salt, 2 tablespoons of the cooled mint water, 3 tablespoons of yogurt and stirred. I topped off each glass with some ice and the soda water. Mmm, just like Abali.
Reader Comments (6)
So cool that you tried out doogh at home! Iranians usually make doogh with dried mint (which you can buy at Iranian markets or dry at home). When I make doogh, I usually use a ratio of 2.5 parts seltzer water to 1 part yogurt. But first I whisk the yogurt with a couple tablespoons of powdered dried mint and about 1/2 teaspoon of salt.
YES -- I've totally had this at Persian restaurants. It took a bit of getting used to, but it's such a great, satisfying beverage. I've also been drinking Kefir, the somewhat savory/sour creamy yogurt drink that more markets are starting to carry in their organic refrigerated sections. I'm definitely loving on yogurt-based beverages and it made me happy to see this post, getting the word out on this delicious sensation!
Wow, I have never heard of anything like this before but I can totally see that attraction! I'm going to give it a try, sounds like it would be a nice refreshing drink to help get me through this hot weather we've been having (thank goodness the heat wave seems to be over....for now).
Thanks for coming to visit my blog, too, and I'm glad to have found yours in return. You've taught me something cool already! :D
I had some more this morning with just the mint water I made and the yogurt for breakfast. It was great without even adding the soda water. I could see myself next time adding some sugar and a dash of cinnamon or cardamom next time. What a fun new drink to play with!
I love this stuff. I used to work with a bunch of Iranian guys years ago and they introduced me to it. It took a bit of getting used to it but now I can't get enough.
I'll often mash up a bunch of fresh mint with salt then stir this paste (pesto?) into the yogurt. Nice and easy way to flavor the yogurt and I don't have to deal with sucking up a bunch of little mint leaf bits as I drink.
This is the PERFECT "morning after" drink!
This is something interesting. I have heard of this once but never got the chance to try it.