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Dovga

Ingredients Mutton-108g Onions-15g Peas-15g Yogurt-200g Egg-1 Flour-8g Rice-20g Spring onions-18g Spinach-40g Celantro/Dill-30 Mint-15g Celery-10g Pepper/salt to taste.

Cooking Dovga is soup made of yogurt. Mix flour and egg and add some rice. Boil the mixture continuously stirring to prevent it from curdling. When the mixture begins to boil, add finely chopped greens and salt and boil until cooked. Dovga can be prepared with or without meat. In the first case, peas are boiled until half cooked, then small meat balls are made from minced meat and boiled with peas until ready. The cooked peas and meat balls are then added to the the basic mass.

Piti

Ingredients Spinach-150g Sorrel-150g Spring onions-50g Coriander/Dill-15g Parsley-15g Butter-20g Egg-1/2 Wheat Flour-140g Yogurt-50g Salt/Pepper

Cooking Steep peas in water for 4-5 hours. Boil the meat and peas in a saucepan on a slow fire. Add potatoes, coarsely chopped onions, rinsed cherry plums, salt and saffron infusion 30 minutes before the dish is ready and boil until cooked. As a rule, piti is served in the saucepan in which it was cooked and poured out into plates. Peeled onions and sumakh (barberry powder) are served.

Kufta Bozbash

Ingredients Mutton-163g Rice-15g Fresh/dried plum-30g Peas-25g Potatoes-150g Onions-18g Saffron-0.1g Dried mint-0.1g Pepper/salt to taste.

Cooking Steep peas. Make meat broth from bones and put the peas into boiling stock. Put meat and onions through the mincer. Add rice, salt and pepper, mix thoroughly and make meat balls; 1-2 balls for one helping. Put 2-3 rinsed dried cherry plums inside each ball. When the peas are cooked, put the balls, potatoes and finely chopped browned onions into the stock. Add pepper, saffron infusion and salt 10-12 minutes before the dish is ready and boil until cooked. When serving, sprinkle with fresh coriander leaves in summer and dried mint in winter.

Parcha Bozbash

Ingredients Mutton-163g Onions-72g Potatoes-100g Chestnuts-50g Fresh plums-20g Coriander-10g Saffron-0.1g Pepper/salt to taste.

Cooking Cut mutton into 30-35 g pieces, sprinkle with pepper and salt and brown with onions in mutton fat. Pour in water or broth and stew. Add potatoes, peeled chestnuts and cherry plums 30 minutes before the dish is ready and cook until done. Before serving, season with saffron and sprinkle with greens. In summer time use 50g of fresh tomatoes instead of saffron and cherry plums.

Dushbara

Ingredients Mutton-108g Wheat flour-40g Egg-1 Onions-18g Coriander-25g Dried mint-1g Grape vinegar Pepper and Salt Garlic

Cooking Make broth. Mince meat and onions, add spices to make the filling. Roll tight unleavened dough of 1mm thick and cut into uniform squares. Put 2-3g of the filling in the mid- dle of each square. Fold the squares lengthwise or diago- nally. Bend back the ears. Boil in broth for 5 minutes so that the dumplings rise to the surface. Dumplings are made very small so that you can scoop four or five of them with a table spoon at a time. Grape vinegar with garlic is served separately and the dumplings are seasoned with coriander leaves or dried mint.

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