Dovga special snack Azerbaijani cuisine

Dovga is a kind of yogurt soup with a mixture of rice, chickpeas, and spices that is usually consumed warm or cold.

How to cook dovg in Azerbaijan?


  • kefir - 2.8 l;
  • purified water or meat broth - 480 ml;
  • large chicken eggs - 1 pc.;
  • long rice - 70 g;
  • wheat flour - 30 g;
  • dill green - 1 bunch;
  • green cilantro - 1 bunch;
  • green parsley - 1 bunch;
  • wild and common mint - 1 block;
  • sorrel - 1 large group;
  • green onions - 1 bunch;
  • salt;
  • sour cream.


Azerbaijani dovga soup can be prepared as ordinary kefir, and for this purpose, take matzoni, yogurt, classic yogurt or any other sour-milk product. Pour the food base in a saucepan, add water or meat stock. In a separate bowl, beat the flour chicken eggs, pour the resulting mixture into a saucepan and put on the fire. From this point on, we start constantly disturbing the contents with a wooden spoon or spatula. Can not be distracted for a moment, otherwise dovga just huddled. That is why it is necessary to prepare all the ingredients in advance to add them to the dish in the process of heating and cooking. Namely, first wash all the vegetables and cut them as small as possible. We also wash the rice croup to make the water completely transparent.

At the first signs of boiling dovgi we put the rice and continue to stir for a few minutes. After that, you can intermittently. During the whole cooking process, we keep the heat under the pan just below average and cook the food until the rice is soft. Now add the pre-prepared vegetables, let the contents of the pot simmer for seven minutes, then remove the plate from the heat and cool, continuing to stir periodically for ten to fifteen minutes.

After it has cooled completely to room temperature, add it to cold Azerbaijani dovga soup for a sour cream taste, add salt and place on the shelf of the refrigerator for additional cooling.

How to cook Azeri dovga with green garlic - recipe


  • natural thick yogurt without additives - 1.2 l;
  • purified water - 600 ml;
  • meat broth - 600 ml;
  • large chicken eggs - 1 pc.;
  • long rice - 80 g;
  • chickpea boiled chicken - 1 handful;
  • dill green - 1 bunch;
  • green cilantro - 1 bunch;
  • green parsley - 1 bunch;
  • mint - 1 bunch;
  • sorrel - 1 small bundle;
  • feathers and stalks of green garlic - 1 bunch;
  • leeks - 90 g;
  • salt to taste.


The basis for preparing Azerbaijani dovgi according to this recipe is identical to that described above with a few exceptions. In this case, the dish will be added boiled to the prepared chickpeas chickpeas and green garlic fluff, which will make the taste of the food more piquant and saturated.

When preparing dovgi, mix in a saucepan thick natural yogurt, water and stock, then add a little beaten egg,

washed rice, cooked chickpeas, and prepare on a plate stove over medium heat. We let the contents of the vessel boil, continue to stir with a wooden spatula, and cook until the rice is ready. We fall asleep now in advance prepared fresh vegetables. It should be thoroughly rinsed and cut as small as possible. Green garlic is cleaned and chopped along with the stems. Cut the spring onions too. As soon as the boiling water is boiled again, we pour it, remove it from the plate and place the dish in a container with a large volume of water for the fastest cooling. Thus, the aroma of the dish will be preserved as much as possible. Before serving, we also cool it on the shelf of the refrigerator.

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