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Dushbara

Name: Dushbara
Total time: 120 min
Yield: Serves 6
Cuisine: Azerbaijan
Ingredients: 250g Bread flour; 1 Egg; 80ml Water; 1 tsp Salt; 250g Ground mutton; 1 Onion; A pinch Black Pepper; 300g (bone-in, for soup) Lamb; 1 tsp Dried mint; 2 tbsp Vinegar; 2 cloves Garlic

Soup

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐⭐

Fingernail-sized dumplings simmered in clear lamb broth — a delicate Azerbaijani soup.

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📖 The Story Behind This Dish

Dushbara is a traditional Azerbaijani soup of tiny dumplings, each no bigger than a fingertip, simmered in lamb broth. Wrapping them so small that more than ten fit on one spoon is a mark of skill, and the whole family wraps hundreds together. It's eaten with dried mint and garlic vinegar.

🌆 Where it's eaten: On a winter afternoon, women sit around a small kitchen table chatting as they wrap hundreds of pea-sized dumplings.

🥕 Ingredients (serves 6)

Bread flour 250g
Egg 1
Water 80ml
Salt 1 tsp
Ground mutton 250g
Onion 1
Black Pepper A pinch
Lamb 300g (bone-in, for soup)
Dried mint 1 tsp
Vinegar 2 tbsp
Garlic 2 cloves

👩‍🍳 Instructions

Simmer the lamb in 1.5L water for 1 hour to make broth, season with salt, and strain.
Knead the bread flour, egg, water, and salt and rest 30 minutes.
Mix the ground lamb with chopped onion, salt, and pepper.
Roll the dough very thin, cut into 2cm squares, place a little filling on each, fold into a triangle, and join the ends into a tiny hat shape.
Bring the broth to a boil, add the dumplings, and simmer 3–4 minutes after they float.
Ladle into bowls, sprinkle with dried mint, and serve with garlic vinegar.

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