Page 34 - IFSO Cookbook interno VOL4 2026.indd

Northern Ash-e Doogh

Farnaz Farsi Fahimeh Yarigholi
Bariatric Dietitian Assistant Professor, Fellowship in Advanced
Minimally Invasive Surgery Research Center MIS and Bariatric Surgery
University of Medical Sciences, Tehran Minimally Invasive Surgery Research Center
Iran University of Medical Sciences, Tehran
Iran
Suitable for people who had metabolic bariatric surgery (during the puréed or soft solid
diet stages). Suitable for both people living with overweight and obesity, and following
metabolic bariatric surgery or using obesity management medications.
Preparation

Number of servings: 4
Preparation time:
30 minutes
(excluding soaking time)
Cooking time: 60 minutes

Nutritional Facts
per serving
Ingredients ● Calories: 262.12 kcal
● Total Protein: 11.1 g
● Doogh (Diluted salted yogurt): 1 litre
(1000 g) ● Carbohydrate: 35.33 g
Of which sugars: 12.67 g
● Cooked chickpeas: 100 g
● Fat: 8.45 g
● Fresh soup vegetables (raw) (parsley,
spinach leaves, chard leaves, leek): 400 g ● Iron: 4.42 mg
● White rice, uncooked: 60 g ● Calcium: 77.89 mg
● Salt: to taste ● Fiber: 2.42 g
● Black pepper: to taste
● Egg: 1 large (approximately 50 g
without shell), optional

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