📝 About This Recipe
Dogh is the quintessential Afghan refreshment, a savory yogurt-based elixir that has cooled the palates of the Silk Road for centuries. This vibrant beverage balances the creamy tang of high-quality yogurt with the crisp crunch of Persian cucumbers and the aromatic punch of dried mountain mint. Effervescent and incredibly hydrating, it is the perfect antidote to a spicy meal or a sweltering summer afternoon.
🥗 Ingredients
The Base
- 3 cups Full-fat Greek or Plain Yogurt (cold, preferably sheep or goat milk for authenticity)
- 4 cups Sparkling Mineral Water (chilled; can substitute with still water for a traditional feel)
- 2 cups Ice Cubes (made from filtered water)
The Aromatics
- 2 pieces Persian Cucumbers (finely diced or grated)
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 1/4 cup Fresh Mint Leaves (finely chiffonaded)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 4-6 pieces Fresh Mint Sprigs (for visual appeal)
- 1 teaspoon Rose Petals (dried, culinary grade; optional)
- 1 teaspoon Extra Virgin Olive Oil (just a few drops for the surface)
👨🍳 Instructions
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1
Begin by placing a large glass pitcher in the refrigerator to chill for at least 10 minutes before starting.
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2
Wash the Persian cucumbers thoroughly. You may peel them if preferred, but leaving the skin on adds a beautiful green fleck and extra nutrients.
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3
Grate one cucumber using the coarse side of a box grater, and finely dice the second cucumber into 1/8-inch cubes for varied texture.
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4
In a large mixing bowl, add the 3 cups of cold yogurt and whisk vigorously until completely smooth and no lumps remain.
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5
Slowly add the salt and freshly cracked black pepper to the yogurt, whisking to incorporate.
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6
Take the dried mint in the palm of your hand and rub your hands together over the bowl to crush the leaves into a fine powder, releasing the menthol oils.
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7
Fold in the grated and diced cucumbers along with the chiffonaded fresh mint leaves.
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8
Begin pouring the chilled sparkling mineral water into the yogurt mixture very slowly. Use a long spoon to stir gently to maintain as much carbonation as possible.
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9
Taste the mixture. Dogh should be distinctly savory; add more salt if the flavor feels flat.
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10
Transfer the mixture into your pre-chilled pitcher.
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11
Add the 2 cups of ice cubes to the pitcher and stir once more to ensure everything is ice-cold.
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12
Pour into tall glasses, ensuring each glass gets a generous portion of the cucumber bits that settle at the bottom.
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13
Garnish the top of each glass with a fresh mint sprig, a tiny pinch of dried mint, and a few dried rose petals for an authentic Afghan aesthetic.
💡 Chef's Tips
Use full-fat yogurt for the best mouthfeel; low-fat versions can taste thin and overly acidic. If you prefer a foamier head on your drink, pulse the yogurt and half the water in a blender before adding the cucumbers. Always use dried mint in addition to fresh; the dried variety provides the deep, earthy flavor traditional to Dogh. For a more intense cucumber flavor, let the grated cucumber sit in the yogurt for 30 minutes before adding the water. Avoid using standard large garden cucumbers as they are too watery and have tough seeds; Persian or English cucumbers are essential.
🍽️ Serving Suggestions
Serve alongside a hot plate of Kabuli Pulao to cut through the richness of the lamb and raisins. Pair with spicy Mantu (Afghan dumplings) to soothe the palate from the garlic-yogurt and chili sauces. Enjoy as a mid-afternoon snack with a side of salty roasted chickpeas or almonds. Serve in copper mugs to keep the drink exceptionally cold for a longer period. Great as a non-alcoholic 'mocktail' at summer barbecues or Mediterranean-themed dinner parties.