Cooking Dovga & Baking Bread in a Quiet Village Kitchen 🥣🍞

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and provides a creamier texture.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are often more nutritious and quicker to cook.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative.

Combine yogurt and water in a pot over medium heat.

Stir in rice and bring to a gentle simmer.

Add chickpeas and cook until rice is tender, about 15-20 minutes.

In a separate pan, melt butter over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add spinach and herbs, cooking until wilted, about 2-3 minutes.

Stir the sautéed mixture into the yogurt soup.

Season with salt, black pepper, and lemon juice to taste.

In a bowl, whisk egg and flour together until smooth.

Gradually add a ladle of the hot soup to the egg mixture, whisking constantly to temper the egg.

Pour the tempered mixture back into the pot, stirring continuously.

Cook for an additional 5 minutes, ensuring the soup does not boil.

Remove from heat and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens