Cucumber Doogh 2.000

Dixie D. Vereen for The Washington Post

Jul 18, 2016

This is a drinkable, refreshing riff on a cold yogurt soup topped with cucumber, nuts, golden raisins and rose petals that's served at the Fly Trap in San Francisco. Make it as salty as you like, and serve it well chilled or over ice.


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Tested size: 2 servings

  • 1 cup plain whole-milk yogurt
  • 1/2 cup peeled, diced English (seedless) cucumber
  • 1 tablespoon golden raisins
  • 4 walnut halves
  • 1 teaspoon finely chopped fresh dill
  • Generous pinch kosher salt
  • Freshly ground black pepper
  • Ice cubes (optional)
  • Ice water and/or chilled seltzer, for serving
  • Dried mint, for garnish (optional)
  • Dried crushed (culinary) rose petals, for garnish (optional)
  • Ground sumac, for garnish (optional)


Combine the yogurt, cucumber, raisins, walnuts, dill, salt (to taste) and a grinding of fresh pepper in a blender. Puree until smooth and slightly frothy.

Fill two glasses with ice, if desired. Divide the doogh between them, then top off with the ice water and/or chilled seltzer. If you like, garnish with dried mint, crushed rose petals and/or sumac. Serve right away.

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Recipe Source

Inspired by San Francisco chef Hoss Zaré, former owner of the Fly Trap, in San Francisco.

Tested by Kara Elder.

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