Question: Dugh is made by mixing water and what else?
About the article "Yogurt", section "Beverages".

Candidate passages:
Dugh Ghalat is a village in Badakhshan Province in north-eastern Afghanistan. 
Dugh-e Sar Bisheh (, also Romanized as Dūgh-e Sar Bīsheh and Dūgh-e Sar-e Bīsheh; also known as Dūgh and Doogh) is a village in Momenabad Rural District, in the Central District of Sarbisheh County, South Khorasan Province, Iran.
At the 2006 census, its population was 56, in 15 families.  
Uhl originates from a lake formed by the Thamsar Glacier in higher Dhauladhar range.
The lake is very close to the Thamsar Pass, which lies on the trail to Bada Bhangal.
From Thamsar, where it starts as a small mountain stream, Uhl reaches Palachak, a temporary settlement on the Uhl, where a tributary joins it from the right bank.
18 km downstream at Barot, Uhl is joined by Lumba Dugh from the left bank.
Lumba Dugh also originates in the East of Dhauladhar range and flows along Luhardi before meeting Uhl.
On the left bank of the river Uhl in Kamand(12 km from Mandi town) permanent campus of Indian Institute of Technology Mandi is located, spread over of land. 
Dugh ("dawghe" in Neo-Aramaic), ayran or dhallë is a yogurt-based, salty drink popular in Iran, Albania, Bulgaria, Turkey, Azerbaijan, Afghanistan, Pakistan, Bangladesh, the Republic of Macedonia, Kazakhstan and Kyrgyzstan.
It is made by mixing yogurt with water and (sometimes) salt.
The same drink is known as "doogh" in Iran; "tan" in Armenia; "laban ayran" in Syria and Lebanon; "shenina" in Iraq and Jordan; "laban arbil" in Iraq; "majjiga" (Telugu), "majjige" (Kannada), and "moru" (Tamil and Malayalam) in South India; namkeen "lassi" in Punjab and all over Pakistan.
A similar drink, doogh, is popular in the Middle East between Lebanon, Iran, and Iraq; it differs from ayran by the addition of herbs, usually mint, and is sometimes carbonated, commonly with carbonated water.
Borhani (or Burhani) is a spicy yogurt drink popular in Bangladesh and parts of Bengal.
It is usually served with kacchi biryani at weddings and special feasts.
Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak).
Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added.
Lassi (Hindi: लस्सी, Urdu: لسی) is a yogurt-based beverage originally from the Indian subcontinent that is usually slightly salty or sweet.
Lassi is a staple in Punjab.
In some parts of the subcontinent, the sweet version may be commercially flavored with rosewater, mango or other fruit juice to create a very different drink.
Salty lassi is usually flavored with ground, roasted cumin and red chilies; this salty variation may also use buttermilk, and in India is interchangeably called "ghol" (Bengal), "mattha" (North India), "majjige" (Karnataka), "majjiga" (Andhra Pradesh), "moru" (Tamil Nadu and Kerala), "Dahi paani" (Odisha), "tak" (Maharashtra), or "chaas" (Gujarat).
Lassi is very widely drunk in India, Pakistan, and Bangladesh.
Mango Lassi is a popular drink at Indian restaurants in US.
In Bosnia and Herzegovina, Croatia, the Republic of Macedonia, Montenegro, Serbia, and Slovenia, an unsweetened and unsalted yogurt drink usually called simply "jogurt" is a popular accompaniment to "burek" and other bakery products.
Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners.
These are typically called "drinking / drinkable yogurt", such as Yop and BioBest Smoothie.
Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like smoothies.
In Ecuador, yogurt smoothies flavored with native fruit are served with pan de yuca as a common type of fast food.
Also in Turkey, yogurt-soup or "Yayla Çorbası" is a popular way of consuming yogurt.
The soup is a mix of yogurt, rice, flour and dried mint.
Most antifreeze is made by mixing distilled water with some kind of alcohol.