Dogva is a national Azerbaijani dish. Take some time to cook dogwa and surprise your friends and loved ones with an unusual dish that is great for both a sultry day and a frosty evening.
It is necessary
-
- Lamb - 500 g
- Matsoni - 1 kg
- Peas - 100 g
- Rice - 100 g
- Flour - 2 tablespoons
- Spinach - 100 g
- Bulb onion - 1 pc.
- Sorrel - 100 g
- Greens (parsley
- cilantro
- dill)
- Black pepper (ground)
- Salt
Instructions
Step 1
Prepare the peas. Soak it in cold water for 5-6 hours. After the peas have softened, rinse them with cold running water. Place the peas in a pot of cold water and cook until half cooked. Salt the water. The cooking time will be 15-20 minutes.
Step 2
Lamb must be thawed if frozen. Remove all bones from the meat, if any.
Step 3
The onions need to be peeled and turned through a meat grinder. If you don't have a meat grinder, you can just chop the onion very finely.
Step 4
Cut the meat into very small pieces. Combine lamb, onion, pepper and salt. Mix everything thoroughly. If you have any favorite spices, you can add them to the minced meat too. Roll the minced meat into small meatballs.
Step 5
Pour cold water into a saucepan and bring it to a boil. Dip the meatballs in the water and cook for 7-10 minutes. Remove the cooked meatballs from the broth. Do not discard the broth.
Step 6
Mix yogurt, flour in a saucepan and cook over low heat. The matsoni must be constantly stirred to prevent clotting. Add the peas, washed rice, meatballs, and the broth left over after cooking into the same saucepan. Add chopped greens, spinach and sorrel. Bring contents to a boil, reduce heat, and simmer until tender. The dish is considered ready when the peas and rice are cooked. Dogwa is served cold on the table.
