Tajik-style Cholob (Dugob)

A chilled Tajik-style yogurt drink whisked with water, salt and mint.

Preparation: 5 min · Cooking: 0 min · Total: 5 min · 4 servings

Ingredients

• 480 ml plain full-fat pasteurized yogurt
• 600 ml drinking water
• 0.5 tsp fine salt
• 2 tsp dried mint
• 8 pc ice cubes made from drinking water

Instructions

1. Set out cold ingredients

   Measure 480 ml cold plain pasteurized yogurt, 600 ml cold drinking water, 1/2 tsp fine salt and 2 tsp dried mint. Set out a clean large bowl or blender jug and a whisk. Keep the dairy refrigerated until mixing.

2. Break up the yogurt

   Spoon the 480 ml yogurt into the bowl. Whisk for about 30 seconds until it is smooth and any thick lumps are broken up.

   Smooth yogurt: 30 seconds

3. Whisk in water and seasonings

   Pour in the 600 ml water gradually while whisking. Add the 1/2 tsp salt and 2 tsp dried mint. Whisk for about 30 seconds more until the drink is thin enough to pour and has a light foam.

   Pourable, evenly mixed, and lightly foamy.

   Whisk cholob: 30 seconds

4. Taste for balance

   Taste a spoonful. The cholob should be tangy and only lightly salted, with the mint spread evenly through it. If it separates while standing, whisk briefly again; do not warm it.

5. Serve over ice

   Place two ice cubes made from drinking water in each of four clean glasses. Give the cholob a final stir and pour into the glasses. Serve at once; return any remainder to the refrigerator promptly.

Tips

• Tart plain yogurt gives a closer approximation to the sour chakka traditionally used for cholob; this version uses readily available pasteurized yogurt.

Common mistakes

• Do not replace the plain yogurt with sweetened yogurt; the savory balance will be lost.
• Do not leave the finished dairy drink unrefrigerated while preparing the rest of the meal.

Substitutions

• Omit the mint for a simpler yogurt-water-salt drink; keep the liquid proportions unchanged.

Storage

Cover and refrigerate at 4°C or below; use within 24 hours. Discard if above 4°C for more than 2 hours, or more than 1 hour above 32°C.

Reheating

Do not reheat. Serve chilled, stirring again if separated.

About this recipe

Cholob, also called dugob, is a Tajik yogurt-and-water drink. It is commonly whisked until foamy; mint and ice suit a summer serving. This accessible version uses plain pasteurized yogurt in place of sour chakka.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.