Refreshing cucumber mint doogh recipe! Doogh is a savory, salty, blended yogurt drink from Afghanistan.
Hello, Rhubarbarians! I’ve got a super tasty and unique drink for you today: doogh! This doogh recipe is an oldie but goodie from the Afghan feast of my global feasts series.
What is doogh?
Doogh, is a refreshing, savory, salted yogurt drink from Afghanistan. It’s incredibly unique and unlike any drink I’ve ever tasted. It is served cold and is at it’s core, a drink made by blending yogurt and ice or ice water.
There are many variations of doogh, and this one is includes cucumber, salt, and mint.
I am actually shocked at how different this yogurt drink is from Indian lassi! Rather than being thick and sweet, it is light and salty with a bit of kick from the pepper.
How to make cucumber doogh
You’ll want to start with plain, full fat yogurt, water, and ice cubes. Chop your cucumbers (peel them if using cucumbers with tough skin) and remove the mint leaves from the stems.
Add everything to a blender and blend until the ice is broken down and everything is chilled. You don’t have to puree this like a smoothie, but you can if you’d like.
Garnish with mint leaves and cucumber slices if desired.
Cucumber mint doogh recipe
While searching for Afghan recipes for Global Feasts, I found this recipe for cucumber doogh on Cook with Manali, and she was kind enough to let me share this amazing yogurt drink 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
I hope you’ll give this savory yogurt drink a try! Snap a pic and give me a shout on social media #Rhubarbarians!
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