In a medium heavy-based saucepan, whisk together the yogurt, egg, flour, and rice. Once everything is nicely combined, place your pan over a medium heat,and gradually add 950ml (4 cups/1½ pints) of water, stirring all the while.

Stir constantly until the mixture comes to a gentle boil. I’m serious here. Constant. Stirring. For a good 10–15 minutes. If you don’t, this soup will fail – the yogurt will curdle and split, and you’ll be deprived of something pretty incredible. And you don’t want that.

Once the yogurt mixture is bubbling, reduce the heat to low and add the spinach, herbs, and chickpeas with their bean stock. Let the soup simmer for a further 15 minutes, or until the rice is cooked through. Constant stirring isn’t required at this stage, but very frequent stirring is – and you know what? If you want to stand and constantly stir the pot, no one will stop you.

Another important caveat to this soup – don’t add salt or pepper until you’re about to eat it. Again, the salt could cause the yogurt to curdle and the soup to be ruined. And, don’t forget: this is a wedding soup. You don’t want to ruin a wedding soup, do you? No. I didn’t think so. So, remember: constant stirring until it comes to a boil, and salt and pepper at the end

Enjoy your dovga warm or cold, but either way, top it with salt and pepper to taste, some more fresh herbs, and maybe even some chilli flakes.