Dogva recipe from Azerbaijan
Until 2016 when the Grand Prix racing first went to Baku, I had no idea that there was such a place as Azerbaijan. As you can tell, I’m really shaky on matters geographical.
But Baku, the largest city in Azerbaijan, is an incredible place.
Dogva is a meat-free soup that can be served cold in the summer, warm in the winter, and is extremely tasty and easy to make.
Traditionally, it is a soup served at weddings. Despite this it simple to make and is yogurt-based with a selection of herbs and rice added for flavour and body. It’s an adaptable recipe – almonds, spring onions, chickpeas and other herbs can also be easily added to your own taste.
Here’s the recipe:
Serving size: 1
- 1 litre yogurt
- 1 tablespoon flour
- 2 tablespoons rice
- 1 egg
- A bunch of spinach
- A bunch of dill
- A bunch of coriander
- A bunch of mint
- Pour yogurt into a large pan. The yogurt should be smooth so strain if necessary.
- Add rice and mix thoroughly.
- Mix beaten egg with flour and add, stirring.
- Heat over a medium heat stirring slowly until it begins to boil gently.
- Chop herbs and add.
- Stir often until the rice is tender.
- Serve in glasses or bowls, warm or cold depending on taste