Dushbara
Dushbara, from above
Non vegAzerbaijan

Dushbara

Tiny lamb dumplings in broth. Legend says ten should fit on a spoon. Good luck.

120 minTime
25 gProtein each
mildSpice
Ten on a spoon2 chapters · 1 min read

Make it your way

Grandma's wayLamb, tiny dumplings, broth, dried mint and garlic vinegar.
The original
392kcalsame
25 gproteinsame
2 gfibresame
120minutessame

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Maida (all-purpose flour, plain flour)2½ cups
Egg1
Waterabout 1/2 cup
Saltto taste
Minced mutton (goat mince, ground goat)300 g lamb mince
Onion1 small, grated
Black pepper½ tsp
Beef stock (beef broth)1.5 litres, lamb or beef
Mint leaves2 tsp dried
Vinegar4 tsp
Garlic3 cloves, crushed
Coriander leaves (cilantro)to serve

Method

5 steps
  1. 1Mix flour, egg, a pinch of salt and water into a stiff dough. Rest 20 minutes.
  2. 2Mix the mince with grated onion, pepper and salt.
  3. 3Roll the dough very thin, cut into 3 cm squares, put a pea sized ball of filling on each, fold into a triangle and pinch two corners together.
  4. 4Simmer the dumplings in the boiling stock until they float, then 3 minutes more.
  5. 5Mix vinegar with crushed garlic. Serve the dumplings in broth with dried mint and coriander, garlic vinegar on the side.
Serve it like this

Serve in deep bowls with plenty of broth, a pinch of dried mint and coriander. Garlic vinegar in a small dish.

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Make it a meal

What goes with Dushbara: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lavash60 min
Bread or rice Qutab50 min
On the side Achichuk10 min
On the side Jeera aloo30 min
To drink South Indian filter coffee20 min
Something sweet Shakarbura90 min
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