Secret of Dovgha

The most enduring treasure of Azerbaijani cuisine is dovgha — soup made from natural yoghurt and herbs. Many people consider it a simple or even primitive food. But over hundreds of years, it is a staple of Azerbaijani cuisine.

Throughout history, Azerbaijanis have carefully tailored their diet to the seasons. On cold winter days they prefer flour and meat-based dishes, while in warmer months, vegetables and herbs take center stage. Dovgha, though, is loved all year round – offering refreshing lightness in summer and soothing warmth in winter.

Dovgha's unique flavor comes from its blend of herbs, which vary with the season. These can include coriander, dill, chervil, sorrel, wild leek, mint, spinach, and more.

Preparing dovgha is quite straightforward. The most labor-intensive step is washing and chopping the herbs. After that, it’s just a matter of combining yoghurt, egg, flour, chickpeas, and rice, then gently simmering the mixture.

Nush olsun or Bon appétit!