I’m back with another recipe from Global Feasts: Afghanistan! Yippee! This time, dude, it’s doogh.
Doogh, is a refreshing, savory, salted yogurt drink. It’s incredibly unique and unlike any drink I’ve ever tasted. I am actually shocked at how different this drink is from Indian lassi! For some reason, I expected it to be on the sweet side, but it is light and salty with a bit of kick from the pepper. It complimented the food at the feast so well!
I ended up making a double batch the day of, thinking everyone would want more than just a small glass. WRONG-O! It is a yogurt based drink after all. We all enjoyed a small glass, then the wine-os moved on to wine (you know I was one!), and the remaining peeps moved onto tea. Yes, wine is a wonderful after lunch apertif. Now you know.
I found this recipe for cucumber doogh on Cook with Manali, and she was kind enough to let me post it here for you. I adjusted a few minor things, but followed the recipe almost exactly. Thanks Manali!
- 3.5 cups full fat plain yogurt
- 2 cups water
- 15 ice cubes
- 2 persian cucumbers or 1 english cucumber, chopped
- 10-12 leaves mint chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- leaves mint and sliced cucumber for garnish optional
Place all of the ingredients, besides garnish, in a blender and blend until smooth.
Garnish with mint leaves and cucumber slices
Enjoy your Sunday!