Azerbaijani · Soup
Aromatic yogurt soup crowded with herbs, rice and chickpeas.
Photo by Urek Meniashvili · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Dovga is defined by an extravagant amount of fresh herbs. Rice and chickpeas make it substantial, while egg and flour stabilize the yogurt base through careful heating.
Technique notes
Azerbaijani kitchen
Azerbaijani dovga is a tangy yogurt soup with rice, chickpeas and abundant cilantro, dill, mint and spinach.
Whisk yogurt, egg and flour until smooth. Gradually whisk in water, then stir in rice.
Heat over medium-low, stirring continuously, until gently simmering and rice is almost tender, 18–22 minutes.
Stir in chickpeas, spinach, cilantro, dill, mint and scallions.
Cook 6–8 minutes over low heat until herbs soften and rice is tender. Add salt after removing from heat.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Dovga is defined by an extravagant amount of fresh herbs. Rice and chickpeas make it substantial, while egg and flour stabilize the yogurt base through careful heating.
Refrigerate for up to 3 days and reheat very gently if serving warm.
Serve warm, room temperature or chilled, with bread.
