Dairy drink
Bakhtiari Nomadic Doogh
دوغ عشایر بختیاری
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 5 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Dairy drink
- Where it is eaten
- Provincial
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- sheep's-milk yogurt dairy 480 g
- goat's-milk dairy 480 mL
- water 1 L
- salt 8 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Whisk yogurt or the doogh base with cold water and salt.
Add any listed herbs or aromatics and mix thoroughly.
Chill well and stir again before serving.
Cook's notes
Adjust the water-to-yogurt ratio to the desired thickness and add salt gradually. Serve the drink thoroughly chilled.
Background
This item is associated with Bakhtiari culture and the pastoral and nomadic life of the Zagros, where dairy, meat, saj breads, and mountain herbs are important.
Nutrition
| Energy | 90 kcal |
|---|---|
| Protein | 5 g |
| Fat | 4 g |
| Carbohydrate | 8 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0433 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran