Description
Azerbaijani Dushbara is a traditional dumpling soup filled with delicate meat-filled pockets simmered in a fragrant golden broth and finished with a tangy garlic-vinegar sauce. It’s comforting, cozy, and rich with cultural flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- ½ cup water (as needed)
- 200 grams ground lamb or beef
- 1 small onion, finely grated
- ½ teaspoon black pepper
- 2 garlic cloves, crushed
- 2 tablespoons white vinegar
- Fresh parsley or cilantro, chopped (for garnish)
- 5 cups beef or lamb broth
Instructions
- Mix flour and salt in a bowl. Add the egg and water gradually, kneading until a smooth dough forms. Let it rest for 30 minutes.
- In a separate bowl, combine ground meat, grated onion, salt, and pepper for the filling.
- Roll the dough out very thin and cut into 1-inch squares. Place a tiny bit of filling in the center of each square, then fold and pinch the edges tightly to seal.
- Bring broth to a simmer in a large soup pot.
- Gently drop dumplings into the simmering broth and cook for 5–7 minutes, or until they float and are fully cooked.
- In a small bowl, mix vinegar and crushed garlic for serving.
- Ladle soup into bowls, garnish with herbs, and serve with garlic-vinegar sauce.
Notes
- Don’t overfill the dumplings to prevent breakage.
- Freeze extra dumplings on a tray for quick future meals.
- Use a low simmer to avoid tearing the dumplings during cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg