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Dovga

Name: Dovga
Yield: 4
Ingredients: 1/2 cup (100 g) short-grain rice, rinsed; 4 cups (960 ml) water; 1 teaspoon salt; 2 cups (480 g) plain yogurt; 1 large egg; 2 tablespoons (15 g) all-purpose flour; 2 cups (about 100 g) finely chopped fresh herbs and greens, such as dill, cilantro (coriander) and spinach; 2 tablespoons chopped fresh mint, or 1 tablespoon dried mint; 1 tablespoon butter or oil, to finish (optional)

An Azerbaijani yogurt soup with rice and plenty of fresh herbs, thickened with flour and egg and served warm or chilled.

45 min · Serves 4

Traditional & World Cuisine

Dovga — original Yogurt Atelier illustration

MAKE SOMETHING DELICIOUS

Method

Bring the water and salt to a boil in a large pot. Add the rice, reduce the heat and simmer for about 12 minutes, until nearly tender.
In a bowl, whisk the yogurt, egg and flour until completely smooth.
Whisk a ladleful of the hot rice water into the yogurt mixture, then another, to warm it gradually.
Pour the warmed mixture into the pot over low heat, stirring constantly in one direction, and heat gently until the soup is steaming and slightly thickened. Do not let it boil hard.
Stir in the herbs and mint and cook gently for 5 minutes more, until the herbs are tender.
Serve warm, with the butter or oil stirred in if you like. Or let it cool, chill it and serve it cold.

From the kitchen

Contains milk, eggs and wheat (gluten). The egg must be cooked through, so heat the soup until steaming. Flour and egg are traditional additions that help keep yogurt soups from separating. Some versions add chickpeas or meatballs. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.

Yogurt-and-herb soups exist across the region. This follows the Azerbaijani style, which is often served at celebrations.

Dovga

Method

From the kitchen

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