Dushbara
6 servings
180 minutes
Dushbara is a fragrant and refined dish of Azerbaijani cuisine, consisting of miniature dumplings cooked in a rich broth. Its history goes back to ancient times, where each family passed down the nuances of its preparation from generation to generation. Dushbara has a rich flavor due to its tender dough and juicy meat filling, while dried mint adds fresh and spicy notes. This dish is especially popular in cold weather when the hot, aromatic broth warms and nourishes. Dushbara not only delights with its taste but is also considered a manifestation of care — in Azerbaijan, it is said that the smaller the dumplings, the more warmth and love the cook has put into them.
1
Mix flour, egg, water, and a pinch of salt. Knead a firm dough and wrap it in plastic wrap, leaving it for 15-20 minutes.
- Wheat flour: 500 g
- Chicken egg: 1 piece
- Water: 2 glasss
- Salt: to taste
2
Pass the meat with onion through a meat grinder twice and add salt.
- Lamb: 500 g
- Onion: 2 pieces
- Salt: to taste
3
Roll the dough to a thickness of 1 mm and cut it into 2x2 cm squares.
- Wheat flour: 500 g
4
Put some minced meat in each square, pinch two opposite corners together, then connect the other two corners. You should get small dumplings.
- Lamb: 500 g
5
Boil the broth and add all the dumplings. When the dumplings float, add mint.
- Beef stock: 2 l
- Dried mint: 1 tablespoon
