Persian Yogurt (Doogh) Pops
Hey, I'm back again to share this quick and easy recipe for refreshing Persian yogurt (doogh) popsicles!! The other week, when we were out in Williamsburg, my dear friend Shahla requested I attempt them, and here they are!! So what are they all about? Well, they're based off of the Persian yogurt drink called doogh (pronounce the gh the same way you'd pronounce it in Baghdad) that's fizzy, tart, minty, a teensy bit salty, and insanely refreshing all at the same time.
I took some creative and artistic liberties creating this recipe, so don't expect these pops to resemble the drink they're based on too closely, after all, they can't be fizzy!! That being said, they're just as refreshing and a nice break from the sweet popsicles you grew up with. They've got a touch of honey and are strangely addictive. I ate two without even blinking an eye and had to forcibly stop myself from picking up a third by telling myself pizza was happening later (aka save some room). Random request, try saying doogh pops five times fast: DOOGH POPS, DOOGH POPS, DOOGH POPS, DOOGH POPS. It's really hard! If you made it through without fumbling your words, I'll admit, I'm a little jelly. Happy Thursday, guys!
- 2 c. thick, plain yogurt (like Greek or skyr)
- 6 Tbsp. whole milk
- 20 fresh mint leaves
- 1 tsp. kosher salt
- 1/4 tsp. cracked black pepper
- 2 Tbsp. honey
- 1 Persian cucumber
- Popsicle mold and popsicle sticks
- Measuring spoons
- Glass measuring cup
- Combine all ingredients EXCEPT for the cumber in a blender and blend on high until thoroughly combine.
- Using mandoline, slice cucumber crosswise into very thin rounds (less than 1/16-inch thick)
- Stick cucumber slices to the inside walls of the popsicle molds then pour yogurt mixture into molds (fill till almost completely full).
- Transfer mold to freezer and let set for 35 minutes before putting sticks in.
- Freeze until completely frozen, around 4-5 hours.
- Quickly run molds under warm water to release.
- Serve and enjoy!