Dushbara is a traditional Azerbaijani dish consisting of tiny dumplings filled with seasoned minced meat and served in a flavorful broth. This comforting soup is a staple in Azerbaijani cuisine, especially during colder months. The delicate, hand-crafted dumplings make it a dish that requires patience but rewards with an incredible taste.

Ingredients:

For the Dough:

2 cups (0.25 kg) all-purpose flour

1 large egg

½ tsp salt

½ cup (0.12 L) water

For the Filling:

½ lb (0.23 kg) ground lamb or beef

1 small onion, finely grated

½ tsp salt

½ tsp black pepper

½ tsp ground coriander (optional)

For the Broth:

4 cups (1 L) beef or lamb broth

1 tbsp butter (0.015 kg)

½ tsp salt (adjust to taste)

½ tsp black pepper

1 garlic clove, minced (optional)

1 tbsp fresh chopped cilantro for garnish

1 tbsp vinegar (optional, for serving)

Instructions:

Step 1: Prepare the Dough In a mixing bowl, combine flour and salt. Add the egg and gradually pour in water while kneading. Knead until a smooth dough forms, then cover and let it rest for 20 minutes.

Step 2: Make the Filling In a bowl, mix ground meat, grated onion, salt, black pepper, and ground coriander. Stir until well combined.

Step 3: Roll and Cut the Dough Roll the dough out thinly on a floured surface. Cut into small squares (about ¾ inch or 2 cm).

Step 4: Fill and Shape the Dumplings Place a small portion of filling in the center of each square. Fold into a triangle and pinch the edges tightly to seal. Bring the two ends together and press to create a small dumpling shape.

Step 5: Cook the Dushbara Bring the broth to a boil in a large pot. Add butter, salt, and black pepper. Drop the dumplings into the boiling broth and cook for 5-7 minutes until they float.

Step 6: Serve Ladle the dushbara into bowls and garnish with chopped cilantro. Serve with vinegar on the side for added flavor.

Serving: Dushbara is best served hot with fresh herbs and a splash of vinegar for extra depth. It makes a great appetizer or a light main dish.

Dushbara is a classic Azerbaijani dish that showcases the rich flavors and culinary traditions of the region. Though it requires patience, the result is a delicious and comforting soup that is well worth the effort.