Dish

Dushbara

Dushbara is made by mixing flour, eggs, and water to form a dough. The dough is then rolled out and cut into small circles. Each circle is then filled with a mixture of ground lamb, onions, and spices. The edges of the circle are then pinched together to form a small dumpling. The dumplings are then boiled in a rich broth made of lamb bones, onions, and tomatoes. Dushbara is typically served with a dollop of sour cream and a sprinkle of sumac.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Dumplings

Origins and history

Dushbara is a traditional Azerbaijani dish that has been enjoyed for centuries. It is believed to have originated in the mountainous regions of Azerbaijan where it was a staple food for farmers and shepherds. Today, it is a popular dish throughout Azerbaijan and is often served during holidays and special occasions.

Dietary considerations

Dushbara is not suitable for those who are vegetarian or have a lamb allergy.

Variations

There are many variations of dushbara, including versions filled with beef or chicken. Some recipes also call for the addition of herbs or spices to the broth for added flavor.

Presentation and garnishing

Dushbara is typically served in a large bowl with a generous amount of broth. The dish can be garnished with a dollop of sour cream and a sprinkle of sumac for added color and flavor.

Tips & Tricks

To make the perfect dushbara, be sure to use high-quality ingredients and take your time when rolling out the dough. The filling should be evenly distributed throughout the dumpling to ensure a delicious and satisfying dish.

Side-dishes

Dushbara is typically served as a main dish and can be accompanied by a variety of side dishes, including roasted vegetables, mashed potatoes, or a simple salad.