You might not lust after Doogh like you would a Sweet Tea or a Bandung - but trust us, one sip of this while eating a chelo-kebab, and you'll understand why this drink has been in rotation in the Middle East since ancient times. FULL RECIPE BELOW.
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Director: Eric Slatkin
Editor: Jacob Metiva
Food Stylist: Sienna DeGovia - [ Ссылка ]
Title Graphics: Lydia Baillergeau - [ Ссылка ]
MUSIC:
"Hekayat-e-Nagofteh / Elaheh" by Elaheh Habibollah Badiei
Courtesy of Vampisoul:
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Thirsty For Spotify Playlist -
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Doogh Recipe
Makes 4 Servings
INGREDIENTS:
-1 cup prepared yogurt
-1 cup water
-2 cups seltzer water, divided
pinch each of :
-salt
-dried mint
-dried rose petals
-dried celery
-dried thyme
-ground black pepper
4 sprigs of fresh mint for garnish
Ice
PROCESS:
TO MAKE THE YOGURT:
Ingredients:
-1/2 gallon whole milk
-1/4 cup whole milk yogurt with live cultures
Special equipment:
clip on beverage thermometer
Preparation:
-In a large sauce pan with a heavy bottom (or a double boiler) over medium-low heat
warm the milk, stirring frequently, to 170-180º F.
-Remove from heat and allow the milk to cool to 100-115º F.
-You can place the pot in an ice bath in your sink to speed up the cooling process.
-Whisk in the yogurt and transfer the mixture to a ceramic or glass container with a lid. -Wrap the container with a few kitchen towels and place it in a warm place for 8-12 hours or until thickened. An oven with the light turned on is a good option.
-Stir and refrigerate the yogurt overnight or for at least 8 hours.
-Yogurt will last refrigerated for 10-14 days
TO MAKE DOOGH:
-Combine all dried herbs in a mortar and pestle and pulverize (you can also place herbs
in a plastic bag and roll over them with a rolling pin a few times).
-In a large pitcher, with a long wooden spoon, mix yogurt, water and ground spices together until water is totally incorporated. /// OR whisk in bowl
-Stir in one cup of seltzer water.
-Pour over ice to serve.
-Top each glass with remaining seltzer and fresh mint.
