📝 About This Recipe
Dogh is the quintessential Afghan refreshment, a savory yogurt-based soda that has been a staple of Central Asian hospitality for centuries. This sparkling version, infused with the cooling essence of dried and fresh mint, offers a sophisticated balance of tanginess, salt, and effervescence. It is the perfect antidote to a spicy meal or a sweltering summer afternoon, known for its digestive properties and incredibly crisp finish.
🥗 Ingredients
The Yogurt Base
- 2 cups Plain Full-Fat Yogurt (Greek yogurt or traditional Afghan-style yogurt preferred)
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Effervescence
- 3 cups Sparkling Mineral Water (chilled, or club soda)
- 2 cups Ice Cubes (crushed or small cubes)
Fresh Aromatics and Garnish
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 1 piece Persian Cucumber (very finely diced or grated)
- 4-6 pieces Fresh Mint Sprigs (for garnish)
- 1 piece Lime Slices (optional, for a citrus hint)
👨🍳 Instructions
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1
Place the 2 cups of full-fat yogurt into a large chilled glass pitcher or a deep mixing bowl.
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2
Add the sea salt and freshly cracked black pepper to the yogurt. Using a whisk, beat the yogurt vigorously for 2 minutes until it becomes completely smooth and creamy with no lumps.
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3
Take the dried mint in the palm of your hand and rub your hands together over the yogurt bowl. This friction warms the dried herbs and releases the essential oils for maximum fragrance.
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4
Fold in the finely chopped fresh mint leaves and the finely diced Persian cucumber. The cucumber adds a lovely texture and extra cooling element.
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5
Slowly pour in 1/2 cup of the sparkling mineral water. Whisk gently to thin out the yogurt base before adding the remaining liquid; this prevents the yogurt from curdling or separating.
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6
Gradually pour in the rest of the chilled sparkling water. Use a long spoon to stir gently—you want to incorporate the water while preserving as much of the carbonation as possible.
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7
Taste the Dogh. It should be pleasantly salty and tangy. Add more salt if necessary, as the ice will eventually dilute the flavor.
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8
Add the ice cubes to the pitcher and stir once more to chill the entire mixture thoroughly.
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9
Prepare your serving glasses by placing a fresh mint sprig and a thin slice of lime (if using) in each.
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10
Pour the Dogh into the glasses, ensuring each guest gets a bit of the herbs and cucumber bits that may have settled at the bottom.
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11
Dust the top of each glass with a final pinch of dried mint for a professional, aromatic finish.
💡 Chef's Tips
Use high-quality, full-fat yogurt for the creamiest mouthfeel; low-fat versions can taste thin and overly acidic. If the mixture seems too thick, you can adjust with more sparkling water, but keep the 2:3 yogurt-to-water ratio for the best balance. Always rub dried mint between your palms; this 'blooms' the herb and is a secret technique in Afghan kitchens. For an extra cold drink, chill your serving glasses in the freezer for 15 minutes before serving. If you prefer a flat version, simply substitute the sparkling water with chilled filtered water.
🍽️ Serving Suggestions
Serve alongside a hot plate of Kabuli Pulao (Afghan lamb and carrot rice) to cut through the richness. Pair with spicy Mantu (beef dumplings) and tomato sauce to soothe the palate. Excellent as a mid-afternoon snack with a side of salty roasted chickpeas or nuts. Serve in tall glass carafes at a BBQ to accompany grilled lamb kebabs and naan. It acts as a wonderful palate cleanser between courses of a heavy Afghan feast.