Entree: Azerbaijan – Nakhchivan – Dushbara (Tiny meat-filled dumplings served in a clear lamb broth, a traditional Azerbaijani comfort dish)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 10 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) salt for the dough
- 1 large egg (about 50 g)
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 lb (454 g) ground lamb, preferably 15–20% fat
- 1 medium onion (about 5 oz / 140 g), very finely chopped or grated
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro or parsley, finely chopped
- 8 cups (1.9 L) lamb or chicken broth (homemade preferred)
- 1 tbsp (15 ml) white wine vinegar or to taste, for serving
- 1 tsp (1 g) dried mint, plus extra for garnish
- 1 tbsp (15 ml) vegetable oil or melted butter to finish (optional)

Instructions

1. Make the dough by combining the flour and 1 tsp (5 g) salt in a bowl. Whisk the egg with the warm water, pour into the flour, and mix until a firm dough forms; add a little more water if too dry. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Meanwhile make the filling: combine the ground lamb, finely chopped onion, 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper, and chopped cilantro or parsley in a bowl. Mix thoroughly until the mixture is cohesive.
3. Divide the rested dough into 4 pieces. Roll one piece very thin on a floured surface until almost translucent, about 1.5–2 mm thick. Keep remaining dough covered to prevent drying.
4. Cut the rolled dough into small 1-inch (2.5 cm) squares. Place about 1/4 to 1/2 tsp (approx. 2–3 g) of filling in the center of each square. Fold diagonally to form a triangle and pinch edges tightly; then bring the two corners together and press to seal, creating the characteristic small dumpling. Repeat until all filling is used; total will be many small dumplings.
5. Bring the broth to a gentle boil in a wide pot. Carefully drop dushbara into the simmering broth in batches so they do not stick. Stir gently to keep them separated.
6. Cook the dumplings for 6–8 minutes, or until the dough is tender and the filling is cooked through. Small dumplings cook quickly; test one before removing the batch.
7. Remove cooked dushbara with a slotted spoon into warmed bowls and ladle clear broth over them. Sprinkle with dried mint and add a small splash of white vinegar to each bowl to brighten the flavor. Drizzle with a little oil or butter if desired.
8. Serve immediately, with extra dried mint and vinegar on the side for guests to adjust to taste.