Dushbara

Dushbara (Azerbaijani Lamb Dumplings in Mint-Vinegar Broth)

Dushbara are tiny Azerbaijani lamb dumplings simmered in a clear, aromatic broth finished with dried mint and a splash of vinegar. They are traditionally made very small, often barely larger than a thumbnail, with each cook taking pride in how miniature they can fold the dumplings.

Prep

60 min

Cook

15 min

Total

75 min

Serves

4

Difficulty

Hard

Recipe ingredients

• •300 g (10½ oz) lamb shoulder or leg, finely minced, with a moderate amount of fat for flavor
• •1 medium onion, finely grated or minced to a paste
• •2 tbsp cold water, to mix into the filling if needed
• •1 tsp salt, plus more to taste
• •0.5 tsp black pepper, freshly ground
• •300 g (10½ oz) all-purpose flour, plus extra for dusting
• •1 large egg, optional, for a richer dough
• •120 ml (½ cup) lukewarm water, adjust as needed for a firm dough
• •0.5 tsp salt (for dough)
• •1.8 L (7½ cups) water or light lamb broth, homemade lamb broth is traditional
• •1 medium onion, halved, for the cooking broth
• •1 bay leaf bay leaf
• •0.5 tsp black peppercorns
• •1.5 tsp dried mint, do not substitute fresh in the broth
• •1 tbsp red wine vinegar or apple cider vinegar, add more at the table if desired
• •0.5 tsp garam masala or ground coriander (optional), some Azerbaijani cooks add a pinch for warmth

Steps

1. 1 Make the dough: pile the flour and salt in a bowl (or on the work surface), make a well, and add the egg and most of the lukewarm water. Mix, then knead for 10–12 minutes until very smooth and firm (firmer than typical noodle dough, so the tiny dumplings hold their shape). Cover and rest at room temperature for 30 minutes.
2. 2 Make the filling: combine the minced lamb, grated onion, salt, pepper, and optional garam masala. Mix thoroughly by squeezing and folding for 3–4 minutes so the onion releases its juice and binds the meat; add 1–2 tablespoons cold water only if the mixture is stiff. Keep cold until ready to assemble.
3. 3 Prepare the broth: combine the water or broth with the halved onion, bay leaf, and peppercorns in a wide pot, season lightly with salt, and bring to a gentle simmer; keep it barely simmering while you shape the dumplings.
4. 4 Roll the dough very thin, about 1–1.5 mm (just thicker than tissue), on a lightly floured surface. Cut into small squares of roughly 2.5 cm (1 in) — the smaller the better, in the traditional style.
5. 5 Place about 0.5 g (roughly 1/4 tsp) of filling in the center of each square. Fold the square into a triangle by bringing two opposite corners together to meet over the filling, pinching the seam firmly to seal. Then bring the two outer corners of the triangle together and pinch to form a little ear-shaped bundle. Pinch every seam tightly so nothing leaks out during cooking. Repeat with all squares.
6. 6 Bring the broth back to a steady, gentle boil. Drop the dumplings in, stirring once gently so they do not stick to the bottom. Cook at a low boil for 8–10 minutes, until the lamb is fully cooked; dushbara are done when they float and the filling is firm and no longer pink, with an internal temperature of at least 74 °C (165 °F) measured in a representative dumpling.
7. 7 Stir in the dried mint and vinegar off the heat, then cover and let stand 2 minutes so the broth takes on the aroma. Taste and adjust salt and vinegar.
8. 8 Ladle the dumplings and broth into warmed bowls. Serve immediately, with extra vinegar and dried mint at the table. Traditional accompaniments are a few slices of raw onion and, in some households, a spoonful of whey or clarified butter spooned over the top.