Soups
Ash-e Doogh
آش دوغ
Ardabil, Iran
Ardabil soup built on doogh, thickened with rice and chickpeas and heavy with mint and herbs, eaten hot or cold.
Original eatfuls sticker artwork
What it is
A closer look at Ash-e Doogh.
Ardabil soup built on doogh, thickened with rice and chickpeas and heavy with mint and herbs, eaten hot or cold.
What to look for
Know it when you find it.
The yogurt base must be stabilised so it does not curdle. Northwestern; a summer dish when served chilled.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ash-e Doogh.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Iran
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آبگوشت
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Nigeria
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Ghana
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Cameroon
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Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.