Entree: Azerbaijan – Central Culinary Region – Dushbara (Tiny meat-filled dumplings served in a clear seasoned lamb broth)

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

Serving Size: 4

Approximate Time

Prep 35 min

Cook 7 min

Additional 30 min

Total 1 hr 12 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 1 large egg
- 1/2 cup (120 ml) warm water, plus extra as needed
- 1 tsp (6 g) salt, divided
- 1 lb (454 g) ground lamb
- 1 small onion, very finely grated or minced (about 3 oz (85 g))
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1 tbsp (15 ml) vegetable oil
- 8 cups (1.9 L) lamb or chicken broth
- 1 bay leaf
- 1/2 tsp (1 g) dried mint, plus extra for garnish
- 1 tbsp (15 ml) white vinegar or to taste
- 2 tbsp (30 ml) plain yogurt (optional, for serving)

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 1 large egg
- 1/2 cup (120 ml) warm water, plus extra as needed
- 1 tsp (6 g) salt, divided
- 1 lb (454 g) ground lamb
- 1 small onion, very finely grated or minced (about 3 oz / 85 g)
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1 tbsp (15 ml) vegetable oil
- 8 cups (1.9 L) lamb or chicken broth
- 1 bay leaf
- 1/2 tsp (1 g) dried mint, plus extra for garnish
- 1 tbsp (15 ml) white vinegar or to taste
- 2 tbsp (30 ml) plain yogurt (optional, for serving)

Instructions

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

1. Make the dough: in a bowl combine flour, egg, 1/2 tsp (2.5 ml) salt, and warm water. Knead 5–7 minutes until smooth and elastic; cover and let rest 30 minutes.
2. Prepare the filling: mix ground lamb, grated onion, remaining 1/2 tsp (2.5 ml) salt, pepper, and cumin until well combined.
3. Roll and fill: roll dough thin on a floured surface to about 1/16 inch (2 mm). Cut into roughly 1.5-inch (4 cm) squares. Place about 1/2 tsp (2.5 ml) filling in center of each square, fold into small triangular purses and press edges tightly to seal; aim for very small dumplings (about 1/2 inch (1–1.5 cm) after folding).
4. Heat broth: bring the lamb or chicken broth with bay leaf to a gentle boil in a large pot.
5. Cook dumplings: lower heat to a simmer and add dushbara in batches to avoid crowding. Cook until dumplings float and are tender, about 5–7 minutes per batch.
6. Finish and season: remove bay leaf, stir in dried mint and vinegar, adjust salt to taste.
7. Serve: ladle hot broth with dumplings into bowls, garnish with extra dried mint and a spoonful of plain yogurt if desired.

1. Make the dough: in a bowl combine flour, egg, 1/2 tsp salt, and warm water. Knead 5–7 minutes until smooth and elastic; cover and let rest 30 minutes.
2. Prepare the filling: mix ground lamb, grated onion, remaining 1/2 tsp salt, pepper, and cumin until well combined.
3. Roll and fill: roll dough thin on a floured surface to about 1/16 inch (2 mm). Cut into roughly 1.5-inch (4 cm) squares. Place about 1/2 tsp filling in center of each square, fold into small triangular purses and press edges tightly to seal; aim for very small dumplings (about 1/2 inch / 1–1.5 cm after folding).
4. Heat broth: bring the lamb or chicken broth with bay leaf to a gentle boil in a large pot.
5. Cook dumplings: lower heat to a simmer and add dushbara in batches to avoid crowding. Cook until dumplings float and are tender, about 5–7 minutes per batch.
6. Finish and season: remove bay leaf, stir in dried mint and vinegar, adjust salt to taste.
7. Serve: ladle hot broth with dumplings into bowls, garnish with extra dried mint and a spoonful of plain yogurt if desired.