Entree: Azerbaijan – Caspian Azerbaijan – Dushbara (Tiny meat-filled dumplings served in a clear lamb broth)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) ground lamb (or a mix of lamb and beef)
- 1 small onion, finely grated, about 3 oz (85 g)
- 1 tsp (5 g) fine salt for filling
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) water for the filling if needed
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (3 g) fine salt for dough
- 3/4 cup (180 ml) warm water for dough
- 1 large egg (optional) for dough
- 2 lb (900 g) lamb bones or a lamb shank for broth
- 10 cups (2.4 L) water for broth
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns
- 2 tsp (4 g) dried mint, plus extra for sprinkling
- 2 tbsp (30 ml) white vinegar or lemon juice for serving
- 1 tsp (3 g) ground sumac (optional) for serving
- Salt to taste for the broth

Instructions

1. Make the broth: in a large pot combine the lamb bones or shank, 10 cups (2.4 L) water, bay leaf, and peppercorns. Bring to a boil, skim foam, then simmer gently 1–1.5 hours until flavorful. Strain and keep hot; remove excess fat if desired.
2. Prepare the dough: in a bowl combine flour and 1/2 tsp (3 g) salt. Stir in warm water and egg (if using) and knead until smooth and elastic, about 8–10 minutes. Cover and let rest 20–30 minutes.
3. Make the filling: mix the ground lamb with the grated onion, 1 tsp (5 g) salt, 1/2 tsp (2 g) pepper, and 1 tbsp (15 ml) water if needed. Mix until slightly sticky.
4. Roll and cut dough very thin (about 1–1.5 mm) on a floured surface. Cut into small squares about 1 inch (2.5 cm) across; traditional dushbara are very small.
5. Place a very small pinch of filling (about 1/2 tsp/2–3 g) in the center of each square. Fold to form a small triangular or purse-shaped dumpling, pinching edges tightly so they do not open in boiling broth.
6. Bring the strained broth to a gentle boil. Add dumplings carefully in batches so they do not stick; simmer until dumplings float and filling is cooked, about 6–8 minutes for these small sizes.
7. Stir in 2 tsp (4 g) dried mint into the broth and adjust seasoning with salt.
8. Serve dushbara in bowls ladled with hot broth, sprinkling with extra dried mint and sumac, and offer vinegar or lemon at the table.