Entree: Azerbaijan – Baku & Absheron – Dushbara (Tiny lamb-filled dumplings cooked in a clear savory broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 7 min

Additional 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb bones or neck pieces for broth
- 8 cups (1900 ml) water
- 1 lb (454 g) ground lamb
- 1 small onion, very finely chopped
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt for filling
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 large egg, approx. 50 g
- 1/2 cup (120 ml) water (more as needed for dough)
- 1/2 tsp (3 g) salt for dough
- 1 tsp (1 g) dried mint, plus extra for serving
- 1–2 tbsp (15–30 ml) white vinegar or to taste, for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Make the broth: Place lamb bones or neck pieces in a large pot with 8 cups (1900 ml) cold water. Bring to a gentle boil, skim any foam, then reduce heat and simmer uncovered for 1.5–2 hours until flavorful. Strain broth into a clean pot and keep hot; discard bones or pick meat from bones to use elsewhere.
2. Prepare the filling: In a bowl, combine 1 lb (454 g) ground lamb, finely chopped onion, minced garlic, 1 tsp (6 g) salt for filling, and 1/2 tsp (2.5 g) ground black pepper. Mix until evenly combined; refrigerate until ready to use.
3. Make the dough: In a mixing bowl, combine 2 cups (250 g) flour and 1/2 tsp (3 g) salt. Make a well, add 1 large egg (approx. 50 g) and 1/2 cup (120 ml) water. Mix and knead until a smooth, elastic dough forms, adding more water a tablespoon at a time if needed. Cover and rest 20–30 minutes.
4. Roll and form dumplings: On a lightly floured surface, roll dough thin (about 1/16 inch / 1–2 mm). Cut into small squares about 1 inch (2.5 cm) wide. Place a very small pinch (about 1/4 tsp) of the lamb filling in the center of each square. Fold the square into a triangle or bring opposite corners together and press edges to seal tightly, making many small dumplings.
5. Cook dumplings in broth: Bring the strained broth to a gentle simmer. Drop the dumplings into the simmering broth in batches, stirring gently to prevent sticking. Cook until dumplings float and are tender, about 5–8 minutes per batch.
6. Finish and serve: Season the soup with additional salt and pepper to taste. Ladle dumplings and hot broth into bowls, sprinkle with dried mint, and offer white vinegar at the table for each diner to add a splash to their bowl if desired.