Azerbaijan
Azerbaijani Dovga
A tangy yogurt-and-herb soup bright with dill, cilantro and mint, served warm or cool.
About this dish
Dovga is an Azerbaijani yogurt soup built around fresh herbs. Versions vary in the mix of greens, grains and chickpeas, and it may be eaten warm or chilled. This home adaptation uses rice and chickpeas for body while keeping the yogurt gently heated so it stays smooth.
Ingredients & method
Ingredients
- 4 cups plain whole-milk yogurt
- 1 large egg
- 1 tbsp all-purpose flour
- 3 cups water or light vegetable stock
- 1/3 cup long-grain rice, rinsed
- 1 cup cooked chickpeas
- 1 packed cup chopped cilantro
- 1 packed cup chopped dill
- 1/2 cup chopped mint
- 4 scallions, thinly sliced
- 1 tsp kosher salt, plus more to taste
Method
- 1. Whisk yogurt, egg and flour in a heavy pot until completely smooth. Whisk in water gradually.
- 2. Add rice and set over medium-low heat. Stir frequently as the mixture warms; do not let it boil hard.
- 3. Once the rice is nearly tender, stir in chickpeas and scallions and cook 5 minutes.
- 4. Fold in cilantro, dill and mint. Season with salt and cook 2–3 minutes more.
- 5. Serve warm, room temperature or chilled.
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.