Description
Azerbaijani Dushbara is a traditional soup featuring delicate tiny dumplings filled with seasoned ground meat, cooked in a rich beef or lamb broth and served with a garlic-vinegar dipping sauce. This comforting dish showcases the rich culinary heritage of Azerbaijan with its flavorful filling and aromatic broth.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- ½ cup water (as needed)
Filling
- 200 grams ground lamb or beef
- 1 small onion, finely grated
- ½ teaspoon black pepper
- salt to taste
Broth and Garnish
- 5 cups beef or lamb broth
- Fresh parsley or cilantro, chopped (for garnish)
Serving Sauce
- 2 tablespoons white vinegar
- 2 garlic cloves, crushed
Instructions
- Prepare the dough: Mix the flour and salt in a bowl. Add the egg and gradually pour in water, kneading continuously until a smooth and elastic dough forms. Cover and let it rest for 30 minutes to develop the gluten and improve texture.
- Make the filling: In a separate bowl, combine the ground lamb or beef with the finely grated onion, black pepper, and salt. Mix well to ensure even seasoning throughout the filling.
- Shape the dumplings: Roll out the rested dough very thinly on a floured surface. Cut into 1-inch squares. Place a small amount of filling in the center of each square, then fold and pinch the edges firmly to seal each dumpling tightly, preventing them from opening during cooking.
- Heat the broth: Bring the beef or lamb broth to a gentle simmer in a large soup pot over medium heat, ready for cooking the dumplings.
- Cook the dumplings: Carefully drop the prepared dumplings into the simmering broth. Cook for 5 to 7 minutes, or until the dumplings float to the surface and are fully cooked through.
- Prepare the garlic-vinegar sauce: In a small bowl, mix the crushed garlic cloves with white vinegar. This sauce is for serving alongside the soup, adding a sharp and aromatic kick.
- Serve: Ladle the hot soup with dumplings into bowls. Garnish generously with chopped parsley or cilantro. Serve each bowl with a side of the garlic and vinegar sauce for dipping or drizzling over the dumplings.
Notes
- Ensure the dough is rolled out very thin to create delicate dumplings typical of Azerbaijani Dushbara.
- The filling can be adjusted with spices like cumin or coriander for extra flavor if desired.
- Use fresh homemade or high-quality broth for the best taste.
- The garlic-vinegar sauce adds a traditional tangy punch, but you can adjust the amount of vinegar to taste.
- Dumplings must be sealed tightly to prevent filling loss during cooking.
