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Doghramaj

An Azerbaijani cold soup of soured yoghurt loosened with icy water, stirred through with cucumber, spring onion and a fistful of soft herbs, with pieces of dry flatbread crumbled in to swell. Eaten straight from the fridge on hot summer days.

MainsSnacksVegetarianUnder 400 kcal8g+ fibreUnder 30 min
15 minEasy193 kcalper serving
Doghramaj

Instructions

  1. Tip 200 g of qatiq into a bowl and whisk it hard with a fork until completely smooth and free of lumps. Pour in 150 ml of ice-cold water in a thin stream, whisking as you go, until you have a loose, drinkable soup the consistency of single cream. Season with 0.5 tsp of salt and set in the fridge.
  2. Peel 1 small cucumber if the skin is thick, halve it lengthways and cut it into 5 mm dice, the pieces should be small enough to ride on the spoon with the yoghurt.
  3. Trim 2 spring onions and slice them very thinly, green and white together. Chop 1 tbsp of dill, 1 tbsp of coriander and 1 tsp of mint finely; the herbs should be a loose green confetti rather than a paste.

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Per serving

193kcal
10gprotein
42gcarbs
3gfat
13gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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