A refreshing cold soup of thick yogurt mixed with diced cucumbers, fresh herbs, and sometimes hard-boiled eggs, thinned with cold water. The perfect Azerbaijani summer cooler.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Whisk yogurt with cold water until smooth.
-
2
Add diced cucumbers, herbs, and spring onions.
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3
Fold in diced hard-boiled eggs.
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4
Season with salt.
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5
Refrigerate for 30 minutes.
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6
Serve cold with ice cubes in each bowl.
Did You Know?
Dogramac is considered the ultimate hangover cure in Azerbaijan, and many Baku residents swear by a large bowl the morning after a celebration.
Chef's Notes
Equipment Tips
- bowl
- knife
The Story Behind Dogramac
Dogramac is Azerbaijan's answer to hot summer days, a no-cook cold soup that combines the cooling properties of yogurt with the crunch of fresh cucumbers and the brightness of herbs. The dish has ancient roots in the pastoral tradition of using fermented dairy.
Unlike the cooked dovga soup, dogramac requires no heat and can be assembled in minutes, making it ideal for the hottest days when cooking is unwelcome. Regional variations include the addition of hard-boiled eggs or wild garlic.
The dish exemplifies Azerbaijani resourcefulness in the kitchen, transforming a handful of simple ingredients into a satisfying and nutritious cold meal.
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