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Dovga (Herb and Yoghurt Soup)
The Azerbaijani soup whose liquid is yoghurt. This site's dairy guide files yoghurt as the most fragile dairy of all and sets three rules on it: room temperature, off the heat, and in stages. Dovga breaks all three and simmers a litre of it. It works because an egg and a little flour are beaten in before any heat touches it, and that protein and starch get between the casein so it cannot clump. The remaining danger is the climb to the boil, so it is stirred without stopping until it gets there.
