dughs

Dughs are a type of sweet, baked pastry that originated in the Middle East and North Africa, particularly in countries like Egypt, Lebanon, Syria, and Palestine. The name "dugh" comes from the Arabic word "dugha," meaning "milk," as many traditional versions are made with milk or yogurt. These pastries are often soft, chewy, and slightly sweet, with a texture that can vary from dense and moist to light and flaky, depending on the recipe and regional variations.

Dughs are typically made from a simple dough composed of flour, water, sugar, and sometimes yogurt or milk, which gives them their characteristic softness. Some variations include ingredients like semolina, sesame seeds, or nuts for added texture and flavor. They are often baked until golden brown and may be brushed with melted butter or drizzled with honey or syrup after baking. In some cultures, dughs are served warm, sometimes with a sprinkling of cinnamon or powdered sugar.

These pastries are commonly enjoyed as a breakfast item, a snack, or a dessert. They are versatile and can be paired with tea, coffee, or served alongside savory dishes. Regional adaptations of dughs exist, such as the Egyptian *basbousa* (made with semolina) or the Lebanese *dugha* (often flavored with rosewater or orange blossom water). In some areas, dughs are also prepared in savory versions, incorporating spices like cumin or herbs like mint.

Dughs are deeply rooted in cultural traditions and are often associated with celebrations, gatherings, and daily life. They are a staple in many households and are frequently prepared at home due to their simplicity and affordability. Their popularity has spread beyond the Middle East and North Africa, with variations appearing in other parts of the world, particularly in communities with Middle Eastern or North African heritage.