Thursday, May 15, 2008

Dovga With Meat

Dovga is a traditional Azerbaijan dish. This is pea soup with meatballs made from lamb. The soup is dressed with matsoni (Caucasian sour cream) and can be served both cold and hot.

  • 500 g lamb.
  • 100 g onion.
  • 700 g matsoni.
  • 100 g rice.
  • 75 g peas, soaked in water before cooking.
  • 150 g sorrel.
  • greens (cilantro, dill).
  • spices.
  • salt.
  • Grind lamb with onion in a mincer, add salt and pepper.
  • Knead mincemeat and shape small balls.
  • Cook in broth soaked peas, until done.
  • Then add rice, sorrel, greens and meatballs, matsoni and salt. Bring to boil and cook until done.

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