AI-generated image
Govurga
Roasted wheat and nut mix
Qovurğa: Novruz mix of roasted wheat, hemp seeds and nuts
Govurga is one of the small symbolic foods on the Novruz table in Baku and the Absheron villages: wheat grains roasted in a dry pan until they crack, mixed with roasted hemp seeds, chickpeas, hazelnuts and raisins, and eaten by the handful through the festival. Children fill their pockets with it. A common mistake is roasting everything together; each part browns at a different speed. Chef's tip: shake the pan constantly and stop each batch as soon as it smells toasty and starts to pop. Hulled hemp seeds sold for cooking are fine to use.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the govurga
- 7 oz whole wheat grainsrinsed and dried
- 2 ⅛ oz hulled hemp seeds
- 2 ⅞ oz roasted chickpeas
- 2 ⅞ oz hazelnuts
- 2 ⅛ oz raisins
- 1 pinch salt
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Roast 7 oz whole wheat grains in a dry, heavy frying pan over a medium heat for 12–15 minutes, shaking often, until the grains are golden and some crack open. Tip into a bowl. Common mistake: a high heat; they burn outside and stay hard inside.
15 minStep 2: Roast 2 ⅞ oz hazelnuts for 6 minutes until golden, rub off skins and add to the bowl.
6 minStep 3: Roast 2 ⅛ oz hulled hemp seeds for 2–3 minutes, until it smells nutty.
3 minStep 4: Mix everything with 2 ⅞ oz roasted chickpeas, 2 ⅛ oz raisins and 1 pinch salt. Store in a jar for up to 2 weeks.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 24 g
- Fat
- 10 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does govurga take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of roasted chickpeas?
- Cannellini or butter beans, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
MathiaMoong and urad dal wafers
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.