作法
- 果汁機中放入優格、水、鹽、孜然粉、黑胡椒粉與半量薄荷葉。高速打60秒至滑順均勻。
- 下冰塊再打30秒至起泡、極冰。切勿過打——質地應可飲、略泡，不應打成發泡狀。
- 試味——應明顯鹹香，孜然清楚浮現，伴以薄荷的清新尾韻。視情況調鹽。
- 如有時間冷藏至少15分鐘；冰透才好喝。
- 倒入高玻璃杯，每杯漂幾片薄荷葉，視喜好撒chaat masala。
- 立即享用。Namkeen lassi本就要在重量級的比里亞尼、nihari或karahi後上桌——清涼的鹹奶香能安腸胃、重置味蕾。巴基斯坦的傳統午餐以namkeen lassi作結，從不以它開場。
Common questions
Can 鹹優格飲（Namkeen Lassi） be made ahead?
鹹優格飲（Namkeen Lassi） 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（Namkeen Lassi） spicy?
鹹優格飲（Namkeen Lassi） 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（Namkeen Lassi） 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（Namkeen Lassi） to make at home?
鹹優格飲（Namkeen Lassi） is approachable for a home cook with basic stove skills — total time about 5 minutes, no special technique required.
Can 鹹優格飲（Namkeen Lassi） 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
Namkeen lassi（「鹹的lassi」）是巴基斯坦旁遮普的助消化飲品，與海外印度餐廳常見的甜芒果lassi截然不同。鹹版較傳統，海外較少見。巴基斯坦旁遮普視之為原版；印度旁遮普錫克家庭也喝。烘香孜然關鍵——帶來溫暖、土香的底韻。巴基斯坦的水牛奶比乳牛奶做出的優格更濃稠，相應地，這款lassi也更厚重。
