Name: Cucumber mint doogh: A salty Afghan yogurt drink
Prep time: 5 min
Total time: 5 min
Yield: 6 cups
Ingredients: 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)

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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!

Cucumber mint doogh: A salty Afghan yogurt drink

Prep Time

5 mins

Total Time

5 mins

Refreshing cucumber mint doogh recipe! Doogh is a savory, salty, blended yogurt drink from Afghanistan.

Course: Drinks

Cuisine: Afghan

Keyword: vegetarian

Servings: 6 cups

Calories: 90 kcal

Author: Patricia Bozeman

Ingredients

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

Instructions

Place all of the ingredients, besides garnish, in a blender and blend until smooth.
Garnish with mint leaves and cucumber slices

Nutrition Facts

Cucumber mint doogh: A salty Afghan yogurt drink

Amount Per Serving

Calories 90 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 3g 15%

Cholesterol 18mg 6%

Sodium 459mg 19%

Potassium 248mg 7%

Total Carbohydrates 7g 2%

Sugars 6g

Protein 5g 10%

Vitamin A 3.2%

Vitamin C 1.5%

Calcium 17.8%

Iron 0.7%

* Percent Daily Values are based on a 2000 calorie diet.

I hope you’ll give this savory yogurt drink a try! Snap a pic and give me a shout on social media #Rhubarbarians!

Trish

P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!

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Comments

Amber@TheRecipesPk says

November 20, 2017 at 11:52 am

Best healthy drink. By following this recipe I made it and my kids love the taste.

- Patricia Bozeman says
  
  November 23, 2017 at 9:26 am
  
  Wonderful! So glad you and your fam liked it! 🙂
  
Christine says

April 21, 2015 at 10:22 am

This sounds right up my alley!

Faith (An Edible Mosaic) says

April 21, 2015 at 8:34 am

I LOVE this! We always add a clove of garlic to ours as well, which really compliments the flavor nicely. It goes perfectly with a spicy meal!

- Patricia Bozeman says
  
  April 21, 2015 at 1:32 pm
  
  It sounds delicious Faith!
  
Judy says

February 1, 2015 at 9:42 am

I love doogh, which is much like the Turkish ayran. (All of these drinks are related, of course.) Indian lassi is not all sweet, by the way; they also have a salted lassi, often made with some cumin. As a matter of fact, I have never had a sweet lassi, since the savory versions are just too delicious and are not cloyingly sweet if being enjoyed with a meal.

Ashley | Spoonful of Flavor says

January 20, 2015 at 7:16 pm

As a huge fan of cucumber, I love this! Perfect way to start the day or enjoy as an afternoon snack!

- Patricia Bozeman says
  
  January 21, 2015 at 8:28 am
  
  Thanks Ashley! Let me know if you try it out. 🙂
  
Manali @ CookWithManali says

January 20, 2015 at 4:31 pm

looks so good ! Yum, i’m craving for a glass now! 🙂

- Patricia Bozeman says
  
  January 21, 2015 at 8:24 am
  
  Thanks for letting me share the recipe Manali! We loved it!
  
Tabetha says

January 18, 2015 at 9:05 pm

I’ve already pinned this to my Eat & Drink board for a summer middle eastern feast! Love it!

- Patricia Bozeman says
  
  January 19, 2015 at 1:08 pm
  
  Wow awesome Tabetha! You know, it is definitely more of a summer drink. It went great with the feast though! Can’t wait to read about yours in the summer!
  
Emma Deer says

January 18, 2015 at 4:50 pm

Oh my, sounds so yummy! 🙂

- Patricia Bozeman says
  
  January 19, 2015 at 1:07 pm
  
  Thanks Emma! It IS yummy! Definitely unique.
  
June Burns says

January 18, 2015 at 8:29 am

That looks wonderful! So refreshing and delicious 🙂

- Patricia Bozeman says
  
  January 19, 2015 at 1:07 pm
  
  Thanks June!
  
Marcella says

January 18, 2015 at 7:26 am

I love this international series you’re doing! It’s my new year’s resolution to try new ingredients and cuisines as well. I started making my own yogurt, so I’m going to try this recipe ASAP! Thanks for the lovely post.

- Patricia Bozeman says
  
  January 19, 2015 at 1:06 pm
  
  I’ve always wanted to make my own yogurt! Thanks so much Marcella!