Dovga / Toyga / Yoghurt Soup
For more than 4 persons
Cooking Time: 30-40 minutes
1 water-glass strained yogurt
1 egg
1 tablespoons flour
1 cup of broth (to crush the yogurt)
5 cups of meat juice
½ cups of rice
1/2 cup boiled chickpeas
1 sweet spoon salt
On Top:
1 sweet spoon mint
2 tablespoon clarified butter or butter
Crush the yoghurt, eggs, broth, and water in soup pot. Add broth, rice and nougat extra meat, put on fire. Mix with wooden spoon in one direction. After 10 minutes, when it starts to boil and reduce the heat. Cook for 10-15 minutes more. Pour the soup in the bowl. Fry the clarified butter, add the mint and when the mint swells add on soup.
Dovga, toyga or yoghurt soup made everywhere in Anatolia is referred in Dede Korkut Stories. You can cook these soup, which is made by crushing during the Middle Asia period and thought to be diversified with rice during the Seljuk period, by boiling rice first and then by adding other ingredients, in the capital of Konya.
