Dairy drink
Doogh Kakuti
دوغ کاکوتی
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
- Regional
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- doogh / yogurt drink dairy 480 g
- kakuti 10 g dried
- 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
In this database, this item is associated with Khorasan region and forms part of the region's local culinary diversity. Its ingredients and technique reflect local products, climate, and eating habits, with household variations.
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: IR0427 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran