Dovga
Dovga is a cooling yogurt soup with rice, herbs, and sometimes chickpeas and spinach. It can be served hot or cold and is a classic Azerbaijani dish, especially in summer.
What is Dovga?
Dovga is a yogurt-based soup thickened with rice and flavoured with fresh herbs typically dill, coriander, and mint. Some versions add chickpeas, spinach, or a little egg to stabilize the yogurt so it does not curdle. It is light, tangy, and refreshing. In Azerbaijan it is eaten hot in winter and cold in summer, as a starter or a light meal.
How do you eat Dovga?
Dovga is served in a bowl hot or cold depending on the season and the cook. Eat with a spoon. Bread (lavash) on the side is common. It is often a first course before a main dish, or a light lunch. If served cold, it is like a refreshing soup; if hot, it is soothing and mild.
What herbs are used in Dovga?
The main herbs are dill (şüüd), coriander (kinza), and mint (nanə). They are chopped and added to the yogurt-and-rice base. The balance varies: some prefer more dill, others more mint. Spinach is optional and adds colour and body. The result is a green-flecked, fragrant soup.
Ingredients
- Yogurt
- Rice
- Herbs (dill, coriander, mint)
- Chickpeas (optional)
- Spinach (optional)
- Egg (optional, to stabilize)
- Salt
Frequently asked questions
- Is Dovga served hot or cold?
- Both. In winter it is often served hot; in summer, cold (chilled). The same recipe works for both the cooling version is especially popular on hot days. In restaurants you may get it one way by default; you can ask for hot or cold if they offer both.
- Is Dovga suitable for vegetarians?
- Yes. Classic dovga is yogurt, rice, herbs, and optionally chickpeas and spinach no meat. Some recipes use an egg to prevent curdling; if you avoid egg, ask. So standard dovga is vegetarian and often suitable for vegetarians without modification.
