Photograph of the finished Ash doogh

Middle East · Canh sữa chua lạnh Ash doogh

Ash doogh

30 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Doogh drinking yogurt Doogh drinking yogurt 1.4 l
  • Photograph of Unsweetened yogurt Unsweetened yogurt 600 g
  • Photograph of Cucumber Cucumber 600 g
  • Photograph of Herbs Herbs 200 g
  • Photograph of Mint leaves Mint leaves 100 g
  • Photograph of Raisins Raisins 140 g
  • Photograph of Walnut Walnut 200 g
  • Photograph of Bread Bread 1.6 loaves
  • Photograph of Shallots Shallots 1.2
  • Photograph of Salt Salt 20 g

Method

  1. 1 Beat the yogurt with dough until smooth and creamy, then refrigerate for 2 hours.
  2. 2 Finely chop the cucumber, herbs, mint, and red onion, then mix them into the cold mixture.
  3. 3 This is a cold soup, so all ingredients must be cold before mixing; no heating is required at any stage.
  4. 4 Soak the raisins for 20 minutes, then drain and roast the walnuts, then coarsely crush them.
  5. 5 Tear the bread into small pieces and toast them until crispy in the oven for 8 minutes.
  6. 6 Sprinkle raisins, walnuts, and breadcrumbs on top of the bowl just before serving.
Start cooking