Dovgʻa

ʻʻʻDovgʻaʼʻʻ (ozarbayjoncha: dovğa, tal. duđnā ash^[1]) — ozarbayjon va talishlarning nordon sutli oshi issiq va sovuq holda isteʼmol qilish mumkin^[2].

Dovgʻa yogurt va oʻtlar asosidagi vegetarian shoʻrvasi hisoblanadi.

Dovgʻa ovqat hazm qilish uchun foydali boʻlgan goʻshtli taomlar orasida bayram dasturxoniga tortiladi^[3]. Dovgʻaning asosini matsoni, ayron va kefir kabi bir necha turdagi qatiqli ichimliklar aralashmasi tashkil etadi. Dovgʻa pishirgandan soʻng darhol issigʻida yoki sovuq holda tortilishi mumkin. Ovqat sovigandan keyin qayta isitish tavsiya etilmaydi^[4]^[5].

Tayyorlash usuli

Matsoni boʻlmasa, kefir, yogurt yoki ikkalasining aralashmasidan foydalanish mumkin. Koʻkatlarni taʼbga koʻra tanlash mumkin. Tuxum qoʻshish shoʻrvaga kremsimon tus beradi, suyuqlik ajralishini oldini oladi^[5]. Dovgʻa tayyorlash uchun ismaloq, kashnich, petrushka, shivit, yashil piyoz, yalpiz, rayhon, zardob, kefir va yogurt aralashmasi yoki kefirning oʻzi, qaynatilgan guruch, koʻpchitilgan tuxum, noʻxat, taʼbga qarab dengiz tuzi ishlatiladi^[6]^[7].

Manbalar

↑ ʻʻPireyko L. A.ʻʻ Talishsko-russkiy slovar. — Moskva: „Russkiy yazik“, 1976. — S. 88. — 352 s.
↑ Azerbaijan: Medieval Manuscripts, History of Medicine, Medicinal Plants — Fărid Ălăkbărov — Google Knigi
↑ Jeanne Jacob, Michael Ashkenazi. The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes: The Greatest Recipes from Around the Globe]. ABC-CLIO, 2014-01-15. ISBN 978-1-61069-469-8.
↑ https://www.sbs.com.au/food/recipes/yoghurt-and-herb-soup-dovga
↑ ^5,0 ^5,1 https://web.archive.org/web/20160317205311/http://golubkakitchen.com/2014/08/dovga-azerbaijani-wedding-soup.html
↑ Nikki Kazimova, Culture Smart!. Azerbaijan — Culture Smart!: The Essential Guide to Customs & Culture. Kuperard, 2011-04-01. ISBN 978-1-85733-548-4.
↑ Nadine Kettaneh, Jonathan Wallace. Doing Business in Azerbaijan. Kogan Page, 2000. ISBN 978-0-7494-3166-2.

Adabiyotlar

Dovga // Kultura pitaniya. Ensiklopedicheskiy spravochnik / Pod red. I. A. Chaxovskogo. — 3-e izdanie. — Mn.: „Belorusskaya ensiklopediya imeni Petrusya Brovki“, 1993. — S. 82. — 540 s. — ISBN 5-85700-122-6.

[1] ʻʻPireyko L. A.ʻʻ Talishsko-russkiy slovar. — Moskva: „Russkiy yazik“, 1976. — S. 88. — 352 s.

[2] Azerbaijan: Medieval Manuscripts, History of Medicine, Medicinal Plants — Fărid Ălăkbărov — Google Knigi

[3] Jeanne Jacob, Michael Ashkenazi. The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes: The Greatest Recipes from Around the Globe]. ABC-CLIO, 2014-01-15. ISBN 978-1-61069-469-8.

[4] ttps://www.sbs.com.au/food/recipes/yoghurt-and-herb-soup-dovga

[автоссылка1-5] 5,0 ^5,1 https://web.archive.org/web/20160317205311/http://golubkakitchen.com/2014/08/dovga-azerbaijani-wedding-soup.html

[6] Nikki Kazimova, Culture Smart!. Azerbaijan — Culture Smart!: The Essential Guide to Customs & Culture. Kuperard, 2011-04-01. ISBN 978-1-85733-548-4.

[7] Nadine Kettaneh, Jonathan Wallace. Doing Business in Azerbaijan. Kogan Page, 2000. ISBN 978-0-7494-3166-2.

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