Entree: Azerbaijan – Azeri Northwest – Düşbərə (small meat-filled dumplings in broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 25 min

Total 50 min

Ingredients

- 8 cups (1.9 L) clear lamb or chicken stock (homemade preferred)
- 1 lb (454 g) ground lamb (or beef-lamb mix)
- 1 small onion, finely grated and squeezed dry, approx. 3 oz (85 g)
- 2 1/4 cups (280 g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 cup (120 ml) water, adjust as needed for dough
- 1 tsp (5 g) fine salt for dough
- 1 tsp (5 g) fine salt for filling
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) white wine vinegar or plain vinegar (to serve)
- 2 tsp (2 g) dried mint, crushed (to serve)
- 1/2 tsp (1 g) crushed red pepper flakes (optional, to serve)
- Fresh cilantro or dill, chopped, 2 tbsp (8 g) (optional garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a bowl combine the flour and 1 tsp (5 g) salt. Whisk the egg with 1/2 cup (120 ml) water, then add to the flour and mix to form a firm dough. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover and let rest 20–30 minutes.
2. Prepare the filling: mix ground lamb with the grated, squeezed onion, 1 tsp (5 g) salt and black pepper until well combined. Keep chilled.
3. Roll and shape dumplings: divide dough into manageable portions. Roll one portion very thin (aim roughly 0.0394 to 0.0787 in (1–2 mm) thick) on a lightly floured surface. Cut into small squares about 1 inch (2.5 cm) on a side. Place a pea-sized amount (about 1/2 tsp (2.5 ml) / ~0.0705 to 0.106 oz (2–3 g)) of filling in the center of each square. Fold each square into a small triangular dumpling or bring opposite corners together and press edges tightly to seal; traditional dushbara are very small—work quickly to keep dough from drying.
4. Bring the stock to a gentle simmer in a large pot. Drop the dumplings into the simmering stock in batches so they do not clump; stir gently to keep them separated. Cook until dumplings float and are tender, about 6–10 minutes depending on size; taste one to ensure filling is cooked through.
5. To serve, ladle dumplings with clear broth into bowls. Sprinkle with crushed dried mint and offer vinegar and crushed red pepper at the table so each diner can season to taste. Garnish with chopped cilantro or dill if using.

1. Make the dough: in a bowl combine the flour and 1 tsp (5 g) salt. Whisk the egg with 1/2 cup (120 ml) water, then add to the flour and mix to form a firm dough. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover and let rest 20–30 minutes.
2. Prepare the filling: mix ground lamb with the grated, squeezed onion, 1 tsp (5 g) salt and black pepper until well combined. Keep chilled.
3. Roll and shape dumplings: divide dough into manageable portions. Roll one portion very thin (aim roughly 1–2 mm thick) on a lightly floured surface. Cut into small squares about 1 inch (2.5 cm) on a side. Place a pea-sized amount (about 1/2 tsp / ~2–3 g) of filling in the center of each square. Fold each square into a small triangular dumpling or bring opposite corners together and press edges tightly to seal; traditional dushbara are very small—work quickly to keep dough from drying.
4. Bring the stock to a gentle simmer in a large pot. Drop the dumplings into the simmering stock in batches so they do not clump; stir gently to keep them separated. Cook until dumplings float and are tender, about 6–10 minutes depending on size; taste one to ensure filling is cooked through.
5. To serve, ladle dumplings with clear broth into bowls. Sprinkle with crushed dried mint and offer vinegar and crushed red pepper at the table so each diner can season to taste. Garnish with chopped cilantro or dill if using.