Dushbara
A classic Azerbaijani soup of tiny meat-filled dumplings simmered in a clear lamb broth. The dumplings are famously small, and the soup is served with crushed garlic and vinegar, dried mint, and cilantro for a sharp, tangy finish.
Ingredients
- 300 gflour
- 1 wholeegg
- 250 gground lamb
- 100 gonion
- 2500 mllamb broth
- 3 clovesgarlic
- 3 tbspwhite wine vinegar
- 1 tspdried mint
- 3 tbspfresh cilantro
- ¼ tspturmeric
- 1 tbspbutter
- 1.5 tspsalt
- ½ tspblack pepper
- 120 mlwater
Method
- Make the dough: mix the flour and 0.5 teaspoon of the salt, add the egg and water, and knead 8 to 10 minutes until smooth. Cover and rest 30 minutes.
- Make the filling: combine the ground lamb, grated onion, half the cilantro, the black pepper, and 0.5 teaspoon salt; mix vigorously for a minute until tacky.
- Roll the dough out as thin as possible and cut into small squares, about 2.5 cm. Work in batches so the dough does not dry out.
- Place a tiny amount of filling (about half a teaspoon) on each square, fold into a triangle, seal the edges, then bring the two corners together and pinch, so the dumplings are very small.
- Bring the lamb broth to a boil with the turmeric and the remaining salt. Drop in the dushbara in batches and simmer 7 to 10 minutes, until they float and the filling is cooked.
- Stir the butter into the broth. Crush the garlic and mix it with the vinegar in a small bowl to serve alongside.
- Ladle into bowls, scatter with dried mint and the rest of the cilantro, and serve hot with the garlic-vinegar sauce to add to taste.
FAQ
Very small: by tradition, eight to ten should fit in a tablespoon. It is a mark of the cook's skill; large ones are just ordinary dumplings, not dushbara.
Traditionally yes (bones, a dash of vinegar, six hours). At home a quick broth of water with a pinch of turmeric for colour is fine; chicken broth is also used, but lamb is the classic.
Crushed garlic with vinegar (grape or white wine) is a must, added to the bowl to taste. Plus dried or fresh mint and cilantro. Some add a spoon of yogurt.
Yes: freeze the folded dushbara on a tray, then bag them and cook straight from frozen. Very handy, since the folding takes time.
Roll thin but do not let it dry out, and fill right after cutting. You can dampen the edges with a little water for a secure seal.
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