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Dovga

Welcome to UAFood, where culinary dreams come true! Today we embark on a journey of flavors with a dish that promises to elevate your experience
4 servings

Dovga is a traditional Azerbaijani fermented milk soup, an obligatory dish for festive tables.

1. Prepare broth from lamb bones. Make minced meat from lamb pulp by passing the meat through a meat grinder with added onion and spices. Form small meatballs from the minced meat.2. Sort the peas and soak in cold water for 3-4 hours, then boil until half-cooked. It is recommended to pre-boil the meatballs in a separate pot.3. In a separate pot, mix matsoni with flour and cook the mixture on the stove, stirring continuously to prevent the matsoni from curdling.4. After this, add the peas, sorted and washed rice, and meatballs to the matsoni mixture. Cook dovga until ready.5. When dovga boils, add finely chopped herbs, salt, and pepper.6. Serve dovga cold in summer or hot in winter.

Instructions

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