Refreshing cold soup with walnuts, herbs, and yogurt β perfect for summer in the Caucasus.
Mastava is a traditional Azerbaijani soup that's served cold and is beloved in the summer months. It combines the cooling creaminess of yogurt with finely minced walnuts and a medley of fresh herbs including mint, dill, and cilantro. The result is a refreshing, herbaceous soup with a slightly nutty texture that's both elegant and deeply satisfying.
Serves 4
Grind or finely mince walnuts. If using a food processor, pulse until fine but not into a paste.
In a large bowl, whisk yogurt with water or broth until smooth and well combined.
Fold in minced walnuts and all fresh herbs. Season with salt and white pepper to taste.
Refrigerate for at least 1 hour. Serve cold, optionally garnished with extra walnut pieces and fresh herb leaves.
Chill everything before serving for best results.
Don't blend the walnuts into a paste; keep them minced for texture.
Serve within 2 hours of adding herbs for best freshness.
Add grated cucumber for crunch
Include crispy fried onions on top
Add chickpeas for extra substance
Best consumed within a few hours of preparation due to fresh herbs.
Mastava is a summer staple in Azerbaijan and surrounding regions, where yogurt-based cold soups are traditional in the warm season. It showcases the Caucasian love of fresh herbs and walnuts.
Make the base up to 4 hours ahead, but add fresh herbs just before serving to preserve their flavor and color.
Use whatever fresh herbs you have. Parsley, chives, and green onions are good substitutes.
Per serving Β· 4 servings total
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