Dushbara - Azerbaijani Dumplings

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 200g ground lamb 200g ground lamb
• 200g ground beef 200g ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the broth: For the broth:
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Fresh cilantro, chopped Fresh cilantro, chopped
• Yogurt Yogurt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground lamb, ground beef, chopped onion, minced garlic, parsley, cilantro, salt, and black pepper for the filling. Set aside.
3. 3.
   Roll out the dough on a lightly floured surface until it is very thin. Cut the dough into small squares, approximately 2x2 inches.
4. 4.
   Place a small amount of the filling mixture in the center of each square. Fold the dough over the filling to form a triangle and press the edges firmly to seal.
5. 5.
   In a large pot, bring the broth to a boil. Add the chopped onion, minced garlic, bay leaf, salt, and pepper. Reduce the heat to a simmer.
6. 6.
   Carefully drop the dumplings into the simmering broth and cook for about 10-12 minutes, or until the dumplings are cooked through.
7. 7.
   Serve the dushbara in bowls, ladling the broth over the dumplings. Garnish with fresh cilantro and a dollop of yogurt.

Treat your ingredients with care...

• Ground lamb and beef — Make sure to use lean ground meat for a healthier option. You can also substitute with ground chicken or turkey if desired.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Dust the dough with flour while rolling it out to prevent sticking.
• Serve dushbara with a squeeze of lemon juice for an extra tangy flavor.
• Experiment with different herbs in the filling, such as mint or dill, to add your own twist to the recipe.
• Freeze any leftover dushbara for a quick and delicious meal later on.

Serving advice

Serve dushbara hot in individual bowls, making sure to include a generous amount of the flavorful broth. Garnish each bowl with fresh cilantro and a dollop of yogurt for added creaminess.

Presentation advice

Arrange the dushbara neatly in the bowl, ensuring that the dumplings are visible. Drizzle a little extra broth over the top and sprinkle with fresh cilantro for an appetizing presentation.