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| Dovgha ~ Azerbaijani Yogurt Soup with Rice, Spinach, and Mixed Herbs |
This is a yogurt cream soup has its origins from Azerbaijan- a Turkic state that is right in the middle of the Silk Road. Russia to the north, Georgia (the country, not the state) to the northwest, Armenia to the west and Iran to the south.
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| Finely chopped Scallions and Coarsely Chopped Spinach |
Azerbaijan's climate contributes to the fertility of the land, which in its turn results
in the richness of the country’s cuisine. It is famous for an abundance
of vegetables and greens used seasonally in the dishes. Fresh herbs,
including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes.
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| Yoghurt, Rice flour, olive oil and salt |
The main course of Azerbaijani cuisine are over 30 kinds of soups, including those prepared from plain yoghurt. This is my favorite soup now and so fulfilling. It’s made of yogurt mixed with water,
rice, and as many green herbs that you can get your hands on. It can be served hot or cold depending on the season. I love it either way.
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| Whisk the Yogurt into the pot so that it does not clump |
DOVGHA
(Tangy Azerbaijani Yogurt Soup with Rice, Spinach, and Mixed
Herbs)
Yields 6 servings
Ingredients
6
cups vegetable broth or water
1/4
cup brown basmati rice
2
cups plain, whole milk yogurt
2
tablespoons brown rice flour
1
tablespoon extra virgin olive oil
1
1/4 teaspoons Sea Salt
3
loosely packed cups coarsely chopped spinach
1/4
cup finely chopped scallions
1
1/2 cups cooked chickpeas or 1 (15-ounce) can cooked chickpeas* *
2
tablespoons coarsely chopped fresh mint leaves
2
tablespoons coarsely chopped fresh dill leaves
1/4
cup coarsely chopped cilantro or flat leaf parsley leaves
Directions
1 Bring broth or water to a boil with the
rice in a large soup pot over high heat. Once boiling, reduce to a medium heat,
and gently boil, covered, for 20 minutes.
2 Combine yogurt with flour, olive oil, and
salt in a medium sized mixing bowl. Very slowly pour the yogurt mixture, a
little at a time, into the pot while vigorously whisking with the other hand to
prevent curdling. Bring to a boil over medium-high heat; reduce to a medium-low
heat and gently boil for 10 minutes for yogurt to thicken slightly.
3 Mix in the spinach leaves, scallions, and
cooked chickpeas and cook over medium heat for 20 minutes, uncovered. Add mint,
dill, and cilantro (or parsley) leaves, and cook an additional 10 minutes, uncovered.
4 Serve hot or warm garnished with extra
chopped herbs and/or scallions.
* * To Prepare chickpeas: ¾ cup dried chickpeas; soaked overnight, drained and rinsed and boil for an hour.
Remove outer layer; once cooled.
