SAEDNEWS: Doimaj, or Doimanj, is a traditional Tabrizi snack originally made with Esko bread and local butter or animal fat. Today, join us as we guide you through a classic Doimaj recipe to create a simple, delicious treat.
The Azerbaijan region and the city of Tabriz are brimming with local dishes—from hearty soups and stews to Tabrizi meatballs and rich rice-based stews. The sheer variety of flavors here is remarkable, which is why Azerbaijani cuisine has become so widely celebrated. This diversity caters to every palate, satisfying even the most discerning taste buds.
Looking at the ingredients used in Azerbaijani dishes, it’s clear that they are packed with nutritious nuts and vegetables, enhancing the region’s overall nutritional value. One standout dish is Dovimaj, a traditional favorite. Known throughout Azerbaijan, Dovimaj is quick and easy to prepare, making it a beloved choice for many. Its nutritious and wholesome ingredients make it especially suitable for breakfast, particularly for children. However, Azerbaijanis also enjoy it as a delicious snack in the afternoon.
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Chopped walnuts: 100 g
Dry Lavash bread: 4 pieces
Spring onions: 5
Fresh herbs: 1 kg
Cream: 1 pack
Cucumbers: 5 medium
Cheese: 100 g
Yogurt drink (Doogh): 1 glass
Break the dry bread into a large bowl and pour in the yogurt drink. Mix until the bread absorbs the liquid.
Add the chopped walnuts, cheese, spring onions, and cucumbers, then mix thoroughly.
Finally, fold in the cream. Shape the mixture by hand into circles or ovals and place them on a serving plate.
Garnish with olives and tomatoes, and serve with fresh herbs for breakfast or an afternoon snack.
Dovimaj, also called Dimaj, is a traditional dish from East Azerbaijan Province, made with dry bread, water or yogurt drink, cheese, butter, chopped walnuts, and sometimes spring onions and cream. It’s especially popular in Turkish-speaking regions of Iran, such as Tabriz, Qazvin, Azerbaijan, and Zanjan.
Dovimaj is versatile—it can be enjoyed as breakfast, an afternoon snack, or a light meal, often accompanied by colorful, flavorful fruits like grapes or watermelon. It’s also an excellent choice for iftar during Ramadan.
4 pieces of dry Tabrizi bread or Lavash
1 glass of Doogh or water
100 g butter
200 g Tabrizi cheese
Chopped walnuts (about ½ glass)
2 tbsp aromatic herbs (dill and parsley)
Cucumbers, tomatoes, and radishes for garnish
Step 1: Prepare the bread
Break the dry Lavash or Tabrizi bread into small pieces and place them in a large bowl. Slowly pour in the Doogh or water, mixing gently. Let the bread soak for a few minutes until slightly soft but not mushy.
Step 2: Add the cheese and nuts
Grate or chop the cheese, then combine it with the chopped walnuts and melted butter. Mix well with the soaked bread.
Step 3: Add the herbs
Finely chop the dill and parsley and add them to the mixture. Cover the bowl with plastic wrap and let the Dovimaj rest for 1–2 hours so the flavors meld and the mixture becomes easier to shape.
Step 4: Serve
Spoon some mixture into your hands and shape into small balls or use silicone molds for a decorative presentation. Arrange the Dovimaj on a serving plate and garnish with cucumbers, tomatoes, and radishes.
Ingredient quantities are approximate—you can adjust to taste.
Dry Tabrizi bread can be purchased pre-packaged from stores.
Optional spices include coriander seeds, green or black cumin.
Bread pieces should not be too finely crushed.
The liquid should soften the bread just enough to form balls without turning into porridge.
Chop walnuts coarsely for a satisfying crunch.
Allow Dovimaj to rest for 1–2 hours in a covered bowl for best texture.
Press the mixture firmly in your hands to form tight balls.
Any type of cheese (packaged or homemade) can be used.
Some variations include yogurt, cream, dried grapes, or even a touch of garlic.
Dovimaj is more than a dish—it’s a flavorful taste of Azerbaijani tradition, perfect for any time of day.
