Dovga

Dovga is a traditional Azerbaijani soup that has been enjoyed for centuries.

This unique dish holds cultural significance, representing a blend of flavours that reflect the rich culinary history of the region. Made with yoghurt, herbs and other ingredients, dovga has become a staple in Azerbaijani cuisine.

Historically, dovga was consumed not only for its delicious taste but also for its health benefits. The probiotics in yoghurt were believed to aid digestion and promote overall well-being. Over time, dovga evolved to include a variety of ingredients such as rice, vegetables and aromatic herbs, adding layers of complexity to its flavour profile.

The preparation of dovga varies from one region to another, with each household adding its own twist to the recipe. Some versions of dovga are thick and creamy, while others are more like a broth. Regardless of the variation, dovga continues to be a beloved dish that is served on special occasions, family gatherings and everyday meals in Azerbaijan and beyond.

Its enduring popularity speaks to its versatility and the comfort it brings to those who enjoy it.

Combine minced beef with half of a finely diced onion, season with salt and pepper and shape into meatballs.

Fry the meatballs on a teaspoon of olive oil for 3 minutes until they get colour all around, then take out of the pot and set aside.

Add another teaspoon of oil, add the rest of the chopped onion and garlic, then saute for a few minutes. Now add in raw rice and toast the rice with stirring for about 3 minutes.

Mix chicken stock, Greek yogurt, flour and egg until smooth, then stir it into the pot. Add back in the meatballs and chickpeas, chopped dill, coriander, mint and parsley, then simmer for about 9-10 minutes.

Add in the spinach and cook for a few more minutes until rice is tender.

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Dovga

Yield: 2

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Ingredients

• Minced beef - 200 g
• Chickpeas - 200 g
• Parboiled rice - 70 g
• Onion - 1
• Garlic - 2 cloves
• Greek yogurt - 400 ml
• Chicken stock - 500 ml
• Egg - 1
• All purpose flour - 2 teaspoons
• Spinach - 80 g
• Dill - 1 tablespoon
• Coriander - 1 tablespoon
• Mint - 1 teaspoon
• Parsley - 1 teaspoon
• Olive oil - 2 teaspoons

Instructions

1. Combine minced beef with half of a finely diced onion, season with salt and pepper and shape into meatballs.
2. Fry the meatballs on a teaspoon of olive oil for 3 minutes until they get colour all around, then take out of the pot and set aside.
3. Add another teaspoon of oil, add the rest of the chopped onion and garlic, then saute for a few minutes. Now add in raw rice and toast the rice with stirring for about 3 minutes.
4. Mix chicken stock, Greek yogurt, flour and egg until smooth, then stir it into the pot. Add back in the meatballs and chickpeas, chopped dill, coriander, mint and parsley, then simmer for about 9-10 minutes.
5. Add in the spinach and cook for a few more minutes until rice is tender.

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