Iranian Cold Cucumber Soup (Abdoogh Khiar)

Abdoogh khiar آبدوغ خیار is one of traditional Summer dishes. It is a kind a cold, refreshing and seasonal cucumber soup with yogurt. Imagine, coming back home from a hard day work in office or from school or university in a hot Summer day and treat yourself with an cold, aromatic and refreshing cucumber soup.

Abdoogh khiar literally means: water آب- yogurt ماست and cucumber خیار. It is a mixture of beautiful and aromatic dried herbs with fresh herbs, and using fresh herbs in this recipe is a MUST for the best flavour.

آبدوغ خیار
Persian cucumber-yogurt soup

There is similar dish in different countries: in Armenia ارمنستان it is cucumber soup with yogurt and sprigs of dill, and is called Joojukh جوجوخ. In Albania آلبانی, Bulgaria بلغارستان and Macedonia مقدونیه it is called Tarator تاراتور and in Turkey ترکیه it is called Cacik کاچیک that is yogurt, garlic and cucumber cold soup.

سوپ ماست و خیار ایرانی
Abdoogh Khiar

Basically, Abdoogh khiar آبدوغ خیار is a combination of yogurt ماست, cucumber خیار, sweet raisins کشمش, crushed walnuts گردو, aromatic herbs and crunchy bread with yogurt. but area to other area, might be added or reduce some of ingredients.  The base of this dish is yogurt and for the best texture and creamer soup, it is better to use Greek yogurt or mast-e chekideh ماست کیسه ای. The consistency of the abdoogh khiar should be like milk and not like sour cream, although yet, when you want to mix water with yogurt, you can adjust amount of water and prepare your desired consistency of abdoogh khiar.

It is so so easy recipe, no need to cook, just mix and dig in. this is a great time for cold soup. So, to beat the summer heat, try this Iranian cucumber soup (abdoogh khiar).

Iranian cold cucumber soup (Abdoogh Khiar)

  • 500 ml cold water
  • 300 g Greek yogurt
  • 50 g cream
  • 3 medium cucumber, cut into small pieces
  • 1 clove of garlic, grated
  • ½ cup of fresh dill leaves
  • ¼ cup of fresh mint or basil leaves
  • ⅓ cup of fresh chives or green part of spring onions
  • 4 tbsp raisins
  • 1 tbsp dried rose petals
  • 1 tsp dried mint or basil
  • 1 tsp Summer savory, tarragon/ or oregano,
  • 15 walnuts crushed into small pieces
  • salt and peper to taste
  • Lavash naan bread or tortillas bread, toasted
  1. break tortillas bread into small pieces and toast them in a a pan.



  2. Cut the cucumbers into small pieces (cubes). Wash fresh herbs and finely chop them. Put diced cucumbers and chopped herbs into a large bowl. Add grated garlic, raisins,dried herbs, crushed walnuts, and season with saltand pepper.





  3. In another bowl, add yogurt- cream and water.Whisk together until smooth and runny. Add it to the cucumber mixture and mix thoroughly. Put it in fridge to chill






  4. Garnish with dried rose petal, walnuts,raisins. .

    Traditionally, in serving time, ladle cucumbersoup (abdoogh khiar) in individual bowls, add pieces of toastedLavash or tortillas bread, stir and then DIG IN.





آبدوغ خیار: سوپ خیار ایرانی

آبدوغ خیار ایرانی (سوپ خیار) یکی از غذاهای تابستانی و سنتی در ایران میباشد. آبدوغ خیار یک نوع سوپ خیار سرد تابستانی و فصلی برای دورا ن گرما می‌باشدمخصوصن وقتی درروزهای گرم تابستانخسته و کوفته از سرکار – مدرسه یا دانشگه به خانه برگشته و با یک آبدوغ خیار خنک و خوشمزه از خودتان پذیرایی کنید. آبدوغ خیار از ترکیب ماست با آب یا ماست و دوغ و خامه همراه با سبزیجات معطر و تازه مثل تره یا پیازجهنعناریحانشویدو سبزیجات خشکی مثل مرزه تلخون یا نعنا خشک – گل سرخ خشک و کشمش و گردو درست میشود.با اینکه از سبزیجات خشک در تهیه آبدوغ خیار استفاده میشودولی بکارگیری سبزیجات تازه در این غذا یک باید هست.

آبدوغ خیار ( سوپ خیار ایرانی) در کشورهای دیگر و با نامهای متفاوت تهیه میشود: در ارمنستان سوپ خیار به جوجوخ معروف است و با ماستخیار و شوید تهیه میشود. در بلغارستانآلبانی و مقدونیه به نام تاراتور معروف است و در ترکیه به کاچیک معروف است و از مخلوط خیار – سیر و ماست درست میشود.

آبدوغ خیار ایرانی طرز تهیه بسیار آسانی دارد و ماست نقش مهمی در این غذای خنک و خوشمزه بازی میکند. برای درست کردن یک آبدوغ خیار با بافتی خامه ای بهتر هست که از ماست کیسه ای استفاده کرد.پس برای مقابله با گرمای تابستان آبدوغ خیار فراموش نشه.

مواد لازم

پانصد میلی لیتر آب سرد

سیصد گرم ماست

پنجاه گرم خامه

یک حبه سیر کوچک رنده شده

سه خیار نگینی خردشده

یک سوم پیمانه تره یا قسمت سبز پیازچه

نصف پیمانه شوید تازه

یک چهارم پیمانه نعنا یا ریحان تازه

یک ق غ گل سرخ خشک شده

یک مشت گردوی خرد شده

چهار ق غ کشمش

یک ق چ نعنا خشک

یک ق چ مرزه یاتلخون خشک

نمک و فلفل به میزان لازم

نان خشک

طرز تهیه

خیارها را به صورت ریز خرد میکنیم. سبزی های تازه را شستهو ریز خرد میکنیم. داخل یک‌کاسه بزرگ خیارو سبزیجات خرد شده – سیر رنده شدهکشمشسبزی های خشکگردوهای خرد شده – نمک و فلفل را می ریزیم. در یک ظرف دیگر ماست را با خامه و آب مخلوط کرده و هم می‌زنیم تا یک دوغ یک‌دست و روانی درست کنیم. دوغ را به مواد داخل کاسه افزوده و همه ی مواد را هم میزنیم تا خوب مخلوط شوند. آبدوغ خیار را داخل یخچال قرار می‌دهیم تا خنک شود. قبل از سرو آبدوغ خیار را مزه کرده اگر نیاز به نمک بیشتری بود اضافه مکنیم. روی آبدوغ خیار را با مقداری گردو و گل سرخ خشک و یا سبزی و گردو تزیین میکنیم. به صورت سنتی نان خشک را خرد کرده و در آبدوغ خیار تلیت میشود..

یک روش دیگر ریختن همه مواد داخل آبدوغ خیار داخل غذا ساز بوده تا به صورت پورده در آید و بعد با نان صرف کرد.

Appetizer, Side Dish
Iranian
abdoogh khiar, Persian cucumber soup, cucumber,yogurt, mast o khiar, doogh, cold cucumber soup, آبدوغ خیار

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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