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Dovga ( az, Dovğа) is a national meal of
Azerbaijani cuisine Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...
, a soup traditionally made from plain yoghurt and herbs. More often now, it is a vegetarian, yoghurt-based
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
cooked with a variety of herbs.
Coriander Coriander (;
, dill, mint and rice are mainstays of the soup. Chervil and mountain
parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
can be added. Spring onions or
sorrel Sorrel (''Rumex acetosa''), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus '' ...
can also be used for more tender flavours. Sometimes it's cooked with
chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
s. It is often served warm in winter or refreshingly cool in summer. Traditionally served as an
Azerbaijani Azerbaijani may refer to: * Something of, or related to Azerbaijan * Azerbaijanis * Azerbaijani language See also * Azerbaijan (disambiguation) * Azeri (disambiguation) * Azerbaijani cuisine * Culture of Azerbaijan The culture of Azerbaijan ...
wedding soup, served between courses of meat.


Ingredients

Makes 4 portions * 1 liter of yogurt * 1 tablespoon of
flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
* 2 tablespoons of rice * 1
egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
* a bunch of
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
* a bunch of dill * a bunch of
coriander Coriander (;
* a bunch of mint


See also

*
Azerbaijani cuisine Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...
*
Ash-e doogh Ash-e doogh ( fa, آش دوغ; az, آیران آشی, Ayran ashi, or , Azerbaijani alphabet, romanized: ''Dovga ashi'') is a yogurt soup found in various parts of Iran, such as Azerbaijan (Iran), Azerbaijan and Shiraz, with differing but similar ...
, a similar Iranian soup *
Toyga soup Toyga ( tr, Toyga or tr, Toğga) is a national meal of Turkish cuisine. It is a yogurt soup cooked with a variety of herbs (mentha and others), wheat and (sometimes) chickpeas. See also *Ash-e doogh, a similar Iranian dish *Dovga, a similar Azerb ...
, a similar Turkish soup * List of soups * List of yogurt-based dishes and beverages


References


External links

* Azerbaijani soups Azerbaijani inventions Azerbaijani words and phrases Yogurt-based dishes {{Azerbaijan-cuisine-stub