Khanum Budu - Azerbaijani Stuffed 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) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 1/2 lb (225g) ground beef or lamb 1/2 lb (225g) ground beef or lamb
• 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 dill, finely chopped 1/4 cup fresh dill, finely chopped
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Plain yogurt or melted butter Plain yogurt or melted butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add warm 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 meat, chopped onion, minced garlic, parsley, dill, cumin, paprika, salt, and pepper until well combined.
3. 3.
   On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
4. 4.
   Place a small spoonful of the filling in the center of each dough circle. Fold the dough over the filling, pressing the edges firmly to seal and create a half-moon shape.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 8-10 minutes, or until they float to the surface.
6. 6.
   Remove the cooked dumplings from the water using a slotted spoon and transfer them to a serving dish.
7. 7.
   Serve Khanum Budu hot, accompanied by a dollop of plain yogurt or a drizzle of melted butter.

Treat your ingredients with care...

• Ground beef or lamb — Choose lean meat for a healthier option. If desired, you can also mix equal parts of beef and lamb for a more robust flavor.
• Fresh herbs — Ensure the herbs are finely chopped to evenly distribute their flavors throughout the filling.
• Dough — Be careful not to over-knead the dough, as it can result in a tougher texture. Resting the dough allows it to relax and become more pliable.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with a mixture of cooked lentils and mushrooms.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Serve Khanum Budu with a side of fresh salad or pickled vegetables for a refreshing contrast.
• Leftover dumplings can be pan-fried for a crispy variation.

Serving advice

Serve Khanum Budu as a main course, accompanied by a side of plain yogurt or melted butter. Garnish with additional fresh herbs for an extra burst of flavor.

Presentation advice

Arrange the Khanum Budu on a platter, ensuring the dumplings are neatly arranged and the filling is visible. Drizzle a small amount of melted butter over the dumplings for an appetizing shine.