作法
- 果汁機中將優格、水、鹽、乾燥薄荷、蒜末（如使用）、胡椒與一半的新鮮蒔蘿放入。高速打 60 秒至均勻滑順並略起泡。
- 加入冰塊再打 30 秒至非常冰涼。
- 倒入水壺中，拌入小黃瓜碎與剩餘蒔蘿。
- 試味—應鹹味突出，乾燥薄荷的氣息明顯。
- 若有時間，再冷藏 30 分鐘。倒入高杯中，飾以新鮮薄荷一束。
- Doogh 應與阿富汗烤肉、米飯、饢餅等大餐一同享用，或於餐後飲用；冰涼鹹香的優格能化解料理的油膩感。
Common questions
Can 鹹優格飲（Doogh） be made ahead?
鹹優格飲（Doogh） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is 鹹優格飲（Doogh） spicy?
鹹優格飲（Doogh） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 鹹優格飲（Doogh） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 鹹優格飲（Doogh） to make at home?
鹹優格飲（Doogh） is approachable for a home cook with basic stove skills — total time about 10 minutes, no special technique required.
Can 鹹優格飲（Doogh） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Doogh 是阿富汗與波斯的優格飲—在伊朗、阿富汗、巴基斯坦（當地稱 Lassi）、土耳其（Ayran）與中亞普遍可見。阿富汗版本以加入小黃瓜碎與大量新鮮蒔蘿著稱—兩者皆是阿富汗料理的招牌簽名。在喀布爾，Doogh 是夏日的必需品；阿富汗餐廳常以高玻璃壺裝著供顧客分享。現代版會用氣泡水增加氣泡感；傳統版仍是平水。
