'Would you like to taste a special drink with your barg kabab?' our gracious host asked, with a beautifully rich accent. 'Um, yes please, but may I ask, what is it?' I replied. 'It is called dugh [pronounced duːɣ], a salted yoghurt drink and it will be very nice with your lamb,' she explained with a smile.
We were dining at Saffron Room, a Persian restaurant and coffee house at Yerrabi Pond, not too far from our home. It's one of those wonderful tucked-away suburban gems. Once you've ventured inside, tasted the food and enjoyed the hospitality of the owners, you just can't help but love the place. And it was at Saffron Room that I first enjoyed dugh or doogh, or ayran as it is known in other Middle Eastern regions.
Stocking up on meat and vegetables ahead of Easter, we discovered another 'hidden' treasure trove in the form of a Ḥalāl butcher at the back of our local shopping centre. Among other things we bought a leg of lamb (which, once roasted, we agreed was the MOST tender we've ever eaten), and Peter also found some ayran in the refrigerated cabinet. We bought several 500ml bottles, which I polished off over the first couple of days of the Easter weekend, and then Peter went back for more. I must confess, I am somewhat addicted. 'You must be able to make some,' Peter suggested. But of course! First a little research. I started with my copy of New Food of Life by Najmieh Batmanglij, subtitled Ancient Persian and Modern Iranian Cooking and Ceremonies, and recognised as 'the definitive book on Iranian cooking'. On page 370, I found a simple recipe for 'Yogurt Drink' or 'dugh', which the author notes is 'associated with rice with kabab'. Delving further on the inter-web, I found numerous explanations and recipes for both dugh or doogh and ayran. Sawsan a.k.a. Chef in Disguise shares memories of a childhood trip to Istanbul and a fountain of ayran! Sari, who writes at Cook your Dream, shares memories of drinking ayran in Lebanon, but says she first tried it in London. Sanam, at My Persian Kitchen, writes how much she loves doogh, especially with kabob, which she says is the perfect pairing, 'like two peas in a pod'. Long story short, yesterday I made some ayran or dugh and it was so simple and so delicious, I really don't think I will buy it ready-made again. I made a double batch with thick Greek yoghurt, pure (still) water and used my Fleur de sel. I plan to experiment with some of the variations, which include adding freshly ground black pepper and using carbonated soda water. I recommend that you use good quality ingredients for the best results. Ayran is not dissimilar to forms of the Indian lassi, It may be an acquired taste, perhaps, but much like my exotic-flavoured Persian saffron and lime water, I am loving it! Nush-e jan or cheers/bon appetit! The 'recipe'...
SALTED YOGHURT DRINK
500ml Greek yoghurt 500ml pure water 11/2 teaspoons sea salt Combine the yoghurt, water and salt in a jug and blend with a whisk until smooth and well combined. Pour into a bottle, seal and chill (and shake) thoroughly before serving. Makes one litre or two large serves. Variations: For extra flavour, add a teaspoon of chopped mint leaves or dried mint flakes; and 1/4 teaspoon black pepper. You can also try using chilled carbonated soda or spring water or whey instead of the pure still water. Nush-e jan...
Tell me dear readers, do you enjoy exotic tasting beverages? Have you ever tried ayran or dugh?
Lizzy
23/4/2014 01:49:19 pm
Hi Rani... funnily I have only ever tried mango lassi, which I adore! Thanks for stopping by : ) 21/4/2014 11:36:44 pm
This sounds really interesting, i'm going to have to make it. GG
Lizzy
23/4/2014 01:49:27 pm
It is delicious, GG. Thanks for stopping by : )
Annie
21/4/2014 11:38:49 pm
Well I'm going to try it now and the Saffron Room I'd say!
Lizzy
23/4/2014 01:49:47 pm
Hi Annie, yes, do, and the Saffron Room is wonderful! Thanks for stopping by : ) I have to admit the title tickled my fancy and I looked at it right away. Is this dugh similar to kefir? I must be living in a small town, because the restaurants here are simply awful [just major chains] . Our granddaughter's old dance teacher [actually she is young :-)] opened up a Greek takeout with her dad and brother a couple of months ago. We had a feast from it on Friday and boy the spanakopita was to die for. I suppose small ethnic restaurants is the way to go before they get too big and get franchised.
Lizzy
23/4/2014 01:50:40 pm
Hi Zsuzsa, yes I think kefir is another name for it! We are so fortunate here in Canberra, we have some wonderful restaurants... although I wish a few from Sydney would open here, like Red Lantern Vietnamese for instance. Thanks for stopping by : )
Leila
8/8/2016 08:27:16 am
Kefir is actually the fermented milk drink made with a culture...but thanks for sharing this recipe too - I may give it a go, but use kefir (we make it at home) instead of the milk!
Lizzy
23/4/2014 01:50:55 pm
Oh yes, Liz, do! Thanks for stopping by : ) 22/4/2014 04:52:24 am
I am totally fascinated by "dough" - I love Indian lassis in all flavors so am very curious to try this! Glad I stumbled by your blog - love all the cultural influences in this post
Lizzy
23/4/2014 01:51:20 pm
Hello Shashi, yes, do try dugh, or doogh! Thanks for stopping by : )
Andrea
22/4/2014 09:57:28 am
Looks really interesting, would love to try this, but think a trip to the capital to visit the restaurant maybe first on the list though. That's what I love about Canberra, as you wrote in your post, "hidden gems" in every suburb!!! X
Lizzy
23/4/2014 01:51:41 pm
Hi Andrea, yes indeed! We are blessed with many good eateries here. Thanks for stopping by : ) 22/4/2014 12:15:46 pm
We had an Afghani boy living with us for a time and I used to make this for him - he loved it. Something similar is very popular in Turkey, too. It is very simple to make and very refreshing.
Lizzy
23/4/2014 01:52:05 pm
It sure is, Amanda! Interesting that you would make it for him. I'd love to know where you first tried it.
Lizzy
23/4/2014 01:52:32 pm
Thank you, Francesca. I must now try savoury lassi! Thanks for stopping by : ) 22/4/2014 01:32:16 pm
Wow -- that's easy! No reason not to be making this. Definitely need to give it a try. Thanks!
Lizzy
23/4/2014 01:52:55 pm
Hi John, it is indeed easy, and so delicious, although an acquired taste methinks. Thanks for stopping by : )
Eha
22/4/2014 02:14:19 pm
This is new to me also and so easy to make I just have to try! And wonderful how Canberra has developed in food . . . . seems you have some very sophisticated shopping opportunities :) !
Lizzy
23/4/2014 01:53:29 pm
Eha, Canberra is no backwater these days, lovely. You must visit sometime! And do give this one a try. I will be curious to know if you like it! Thanks for stopping by : )
Eha
23/4/2014 04:17:58 pm
Off topic: Flying over Canberra a few decades back, from the Captain ''Ladies and gentlemen, please be prepared for some turbulence in a few minutes - we shall be flying over hot air for some minutes'!! It took some of us a few moments to make the connection :) ! But having a number of friends there I never thought it a backwater :D !!
Lizzy
23/4/2014 01:53:45 pm
Hi Kris, tell me, does plain lassi have salt too? Thanks for stopping by : )
Lizzy
23/4/2014 01:54:03 pm
Adri, my pleasure. I hope your man likes this one! Thanks for stopping by : ) A good friend of mine from Knoxville, Tennessee had escaped Iran after the Shah was toppled. I learned how to make many Persian dishes and loved every one of them. The food has so much flavour and it's good for you too. I have had some dugh but I never made it or bought it before. I'm eater to give it a try. Great post!
Lizzy
23/4/2014 01:54:35 pm
Thanks Maureen, I hope you do give this a try. Thanks for stopping by 22/4/2014 05:01:16 pm
Looks good, Liz. Especially in those adorable bottles. Never heard of ayran or dugh but I know they like all kinds of yogurt drinks in that part of the world. They are very refreshing and quench thirst well. :) ela
Lizzy
23/4/2014 01:55:07 pm
They sure do, Ela. Actually, I've been having this for breakfast. Seems quite gentle on my tummy! Thanks for stopping by : )
Lizzy
23/4/2014 01:55:27 pm
Hello Sarka! So true. Thank you kindly : )
Lizzy
23/4/2014 01:55:53 pm
Nah Glenda, it is really quite exquisite, but an acquired taste, for sure! Thanks for stopping by : ) 23/4/2014 07:31:50 am
Not heard of this iteration of yogurt drink, just lassi. But I love Persian food and had the good fortune of attending a Persian banquet laid on for our book group by my friend's elderly (read: experienced cook) Iranian neighbour. I don't recall this, but I imagine it was because we were concentrating on the all important wine! Can't have a book club meeting without wine ;-) Cute little bottles for this refreshing nutritious drink.
Lizzy
23/4/2014 01:56:25 pm
Kellie, please give this one a try and let me know what you think! A lot of my readers are loving those little bottles. They are cute. Thanks for stopping by : ) 23/4/2014 11:00:06 am
What an unusual drink, such different flavours for sure. I adore the bottles, so cute…will you share where you got them?
Lizzy
23/4/2014 01:57:15 pm
Eva, it is an unusual and quite exquisite drink, very refreshing and filling too! The little bottles come from a $2 shop here in Canberra. They are made in China and cost the princely sum of $1.50 each! Thanks for stopping by : ) 23/4/2014 02:07:29 pm
I love your presentation. The bottles look gorgeous with the bunting. It sounds like that restaurant is a great find. I've never had a salted yoghurt drink before and also didn't realise it's quite so easy to make xx
Lizzy
23/4/2014 02:30:20 pm
Hi Charlie, oh do give this a try and let me know if you enjoy it xo 23/4/2014 06:09:25 pm
Nope, never tried, but I really want too. All for exotic beverages too, especially when they are served in cutesy glasses. :)
Lizzy
23/4/2014 06:13:33 pm
Thanks Anna : )
Lizzy
24/4/2014 09:25:13 pm
My pleasure! Thank you for stopping by! : ) 26/4/2014 03:17:38 am
Liz - I first tried dugh when I was working as the manager of a Persian carpet shop. I was on a buying trip and was offered dugh. I was very young and don't think I had even had yogurt at the time, and I taken aback by its salty and sour combination. Now, I love it! It is funny how our palates change with education! Thanks for sharing the background!
Lizzy
27/4/2014 05:21:54 pm
Oh wow, David, what a fascinating story! Yes, our palates do change, don't they! Tell me, did you ever fly a Persian rug? : ) ; ) 27/4/2014 11:35:13 am
We have had it at a Turkish restaurant. The waiter said that usually only the Turkish customers order it. Love you photos.
Lizzy
27/4/2014 05:21:10 pm
Thank you Jennifer. Glad to know someone else has tried this too : ) I tried a carbonated version of this salty yogurt drink during the week at one of our local Persian restaurants. I could happy sip it in between bites of this delicious cuisine, beautifully tender lamb shanks and an amazing broad bean and dill speckled rice, but doug on its own is a no go for me.
Lizzy
2/9/2017 07:22:45 pm
Fair enough. I quite enjoy it on its own sometimes. : ) Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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