Dushbara (Düşbərə)
Overview
Dushbara is an Azerbaijani soup of tiny lamb dumplings in a clear broth. The dough is rolled very thin and cut into small squares, each filled with a little spiced minced lamb and onion and folded into a tiny dumpling. Skilled cooks make them so small that many fit on a single spoon. The dumplings are boiled in a lamb bone broth and served with dried mint, and diners add garlic mixed with vinegar to taste. Making dushbara is often a shared family task before holidays and gatherings.
Pictures
History
Dushbara belongs to the wide family of filled dumplings found along the old trade routes from Central Asia to the Caucasus and Anatolia, related to Turkish mantı and yüksük. In Azerbaijan the small size of the dumplings is a point of pride, and the dish is a staple of festive and winter cooking. It is particularly associated with winter meals and family celebrations.
Main ingredients
Tiny lamb dumplings, lamb bone broth, onion, dried mint, vinegar, garlic. The soup is built on lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~90 min
Ingredients
- 300 g flour, 1 egg, water
- 250 g minced lamb, 1 onion grated
- 1.5 l lamb bone broth
- dried mint
- garlic crushed in vinegar
- salt, pepper
Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Make a firm dough, rest it, then roll it very thin and cut into 2 cm squares.
- Fill each square with a pinch of lamb and onion and fold into tiny dumplings.
- Boil the dumplings in the broth for 8-10 minutes.
- Serve with dried mint and garlic vinegar.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.