Azerbaijan · Soups
Dushbara
A classic Azerbaijani soup of tiny meat-filled dumplings simmered in a clear lamb broth.
Ingredients
- flour300 g
- egg1 whole
- ground lamb250 g
- onion100 g
- lamb broth2500 ml
- garlic3 cloves
- white wine vinegar3 tbsp
- dried mint1 tsp
- fresh cilantro3 tbsp
- turmeric0.25 tsp
- butter1 tbsp
- salt1.5 tsp
- black pepper0.5 tsp
- water120 ml
Method
- 1Make 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.
- 2Make 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.
- 3Roll 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.
- 4Place 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.
- 5Bring the lamb broth to a boil with the turmeric and the remaining salt. Drop in the dushbara in batches and simmer: they float after 3 to 4 minutes, then give them 3 minutes more. Cut one open to check — the filling should be grey-brown all the way through, with no pink (71°C for ground meat).
- 6Stir the butter into the broth. Crush the garlic and mix it with the vinegar in a small bowl to serve alongside.
- 7Ladle into bowls, scatter with dried mint and the rest of the cilantro, and serve hot with the garlic-vinegar sauce to add to taste.