An update about the cat: Totti is much better. Today is his last day of serum therapy and my husband says he’s already back to his energetic wild self. He’s going to do some tests again after today and we’ll see how his little kidney is doing now. My little Smug 💔
Now back to the last item from our Persian cuisine: The drink!
We Iranians love yogurt as a side dish so much that we invented a drink with it to be served by meals. Also, alcohol is prohibited there, so we had to get creative!
Doogh (دوغ) is a fizzy and savory yogurt based drink that is made by highly fermented yogurt, which has a lot of probiotic strains and gives the drink a natural fizz. To make that fizz with the yogurts available in Turkey and Germany (places that I’ve lived), I use sparkling water. In Turkey they also have a drink called Ayran which is similar, but made with sweet-ish yogurt and no fizz. It’s a whole different thing in my strict mind!
We use our exquisite herbs here too. Because why not? Some use rose water making Doogh, which I don’t. Some use various herbs including dried celery, basilic or dill. I prefer to use only dried mint like my mom. You can also add a bit of freshly grounded black pepper, it would suit the taste.
Ingredients
250 g thick yogurt, yiu can use any type that you like
350 ml sparkling water
1 pinch salt
1 teaspoon dried mint
Optional: dried rose petals, dried basil, dried celery or celery salt, fresh mint.
Instructions
Add the yogurt and salt to a pitcher and blend it using a whisk until smooth.
Stir in the dried mint. Add sparkling water and whisk it all well.
Taste and adjust seasonings. you can also add other herbs and black pepper here.
Serve with ice cubes and garnish with rose petals and fresh mint leaves in large glasses and enjoy!
Bon Appetit! نوش جان!
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