Armenia
Bozbash
Bozbaş
Lamb on the bone boiled with chickpeas, chestnuts and sour plums into a clear, faintly sour broth served with the meat still in it.
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Azerbaijan
Dograma
Doğrama
Cold summer dish of bread torn into buttermilk with chopped cucumber, onion and herbs, eaten with a spoon like a soup.
Azerbaijan
Dovga
Dovğa
Yogurt cooked with rice, chickpeas and a great quantity of chopped herbs, stabilised with egg and served hot or cold.
Azerbaijan
Kelle Pacha
Kəllə-paça
Sheep's head and trotters simmered overnight into a clear gelatinous broth, eaten at dawn with garlic vinegar and bread.
Baku, Azerbaijan
Ovdukh
Ovduq
Cold soup of yogurt thinned with water over cucumber, herbs, garlic and often shredded boiled beef, eaten in the summer heat.
Sheki, Azerbaijan
Piti
Lamb, chickpeas, chestnuts, saffron and a lump of tail fat sealed in an individual clay crock and baked overnight; drunk as broth first, then mashed with bread as a second course.