Azerbaijani yogurt soup herbs
Azerbaijani yogurt soup herbs

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, azerbaijani yogurt soup herbs. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Yes, it is dovgha, a popular Azerbaijani yogurt soup cooked with lots of fresh herbs! Dovgha has it all to be sought after. A creamy soup, it is generously nutritious, pleasantly refreshing and flavorsome from the bounty of fresh herbs simmered in yogurt, with a good doze of tender bite provided by the.

Azerbaijani yogurt soup herbs is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Azerbaijani yogurt soup herbs is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have azerbaijani yogurt soup herbs using 14 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Azerbaijani yogurt soup herbs:
  1. Get 500 g plain yogurt
  2. Take 1 medium onion, finely chopped
  3. Get 4 cloves garlic
  4. Prepare 1 small fresh chili pepper
  5. Prepare 1 cup cooked chickpeas
  6. Make ready 1 cup cooked pinto beans
  7. Take 1/2 cup oats
  8. Prepare 2 beef stock cubes
  9. Get 1 Tsp dried mint for garnish
  10. Take 1/2 Tsp turmeric
  11. Take 1/2 Tsp sweet paprika
  12. Make ready 300 g mixed herbs
  13. Take to taste Salt
  14. Make ready 2 Tbsp vegetable Oil

Dovgha -Azerbaijani Yogurt Soup With Herbs Try this easy recipe for yogurt garlic sauce that is often used for shawarma or over meat. Turkish cuisine features a yogurt dip called haydari which is served thick and flavored with herbs, garlic, and olive oil. There's also a yogurt sauce called cacik which differs from haydari in that it's thinner and.

Instructions to make Azerbaijani yogurt soup herbs:
  1. In a big pot with yogurt, add 4 Tbsp water and mix until combined well.
  2. Add oat, beef stocks, turmeric, sweet paprika, salt and dried tarragon to the yogurt mixture and allow to cook for 15 minutes on a low heat until boiling. Stirring occasionally.1. 1. Heat the oil in a pan and saute chopped onion until soft. Set aside.
  3. Once yogurt mixture started to boil, add oil, cooked chick peas and pinto beans, grated garlic,1. Chopped hers includes:hives or spring onions, spinach, parsley, coriander, tarragon (if tarragon is not available, use 1 Tbsp of dried tarragon)
  4. Sautéed onion and chili pepper. Stir occasionally, cook for 15 minutes on a medium heat.Fry dried mint in a dash of oil and once soup is ready add it to the soup and serve it.1. 1. 1. 1. Ingredients

Blend in the yogurt and pour in as much water as needed until the soup has the desired consistency. Season with salt, pepper, sugar and cayenne pepper and. Dovga is an Azerbaijani yogurt soup cooked with a variety of herbs. Okroshka, Russian soup sometimes based on kefir. Dovga is an Azerbaijani yogurt soup cooked with a variety of herbs.

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