Ash-e doogh
Ash-e Doogh[edit | edit source]
Ash-e Doogh is a traditional Iranian soup that is popular in the Middle East. It is a hearty and flavorful soup made with yogurt, herbs, vegetables, and spices. The soup is typically served hot and is enjoyed as a main course.
Ingredients[edit | edit source]
The main ingredients used in Ash-e Doogh include:
- Yogurt: The base of the soup is made with yogurt, which gives it a creamy and tangy flavor.
- Herbs: Fresh herbs such as mint, parsley, and cilantro are added to enhance the taste and aroma of the soup.
- Vegetables: Various vegetables like spinach, onions, and garlic are used to add texture and nutritional value to the soup.
- Spices: A combination of spices like turmeric, cumin, and black pepper are used to season the soup and give it a distinct flavor.
Preparation[edit | edit source]
To prepare Ash-e Doogh, follow these steps:
- In a large pot, heat some oil and sauté the onions and garlic until they become translucent.
- Add the turmeric, cumin, and black pepper to the pot and stir well.
- Add the yogurt to the pot and whisk it until it becomes smooth.
- Gradually add water to the pot while continuously whisking the mixture.
- Add the vegetables and herbs to the pot and bring the soup to a boil.
- Reduce the heat and let the soup simmer for about 30 minutes, or until the vegetables are cooked through.
- Season the soup with salt and adjust the spices according to taste.
- Serve the Ash-e Doogh hot, garnished with additional herbs if desired.
Serving[edit | edit source]
Ash-e Doogh is typically served hot and can be enjoyed as a main course. It is often accompanied by traditional Iranian bread, such as Naan or Lavash. The soup can also be garnished with a dollop of yogurt and a sprinkle of dried mint for added flavor.
See also[edit | edit source]
References[edit | edit source]
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