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Dushbara Azerbaijani style
Dushbara Azerbaijani style is exquisite mini-dumplings with lamb, like precious beads. When served, they are drenched in aromatic broth in which they were carefully cooked. The preparation of these tiny masterpieces is a labor-intensive and meticulous process. In Azerbaijani families, it is customary to prepare dushbara in advance, gathering the entire female team and cheerfully chatting while working. Dushbara, like regular dumplings, retains its delicate taste in the freezer for a long time and can quickly turn into a delightful soup when needed.
Caloric content: 64 kcal per 100 grams of the dish.
Preparation time: 4 hours.
Ingredients
Show ingredients
For the broth:
- purified water – 2 l;
- carrot – 50 g;
- white onion – 40 g;
- bay leaf – 1-2 pcs;
- allspice berries – 3-4 pcs;
- butter 82% – 30 g;
- turmeric – 0.5 tsp;
- salt – to taste;
- dried or fresh parsley and coriander – optional.
For dushbara:
- flour (premium) – 250 g;
- egg C 1 – 1 pc;
- room temperature water – 100 ml;
- salt – 0.5 tsp;
- minced lamb and tail fat – 300 g;
- white onion for stuffing – 90 g;
- freshly ground pepper – to taste.
Preparation
- Prepare the ingredients for the broth. If possible, instead of turmeric, it is better to use a few saffron threads – the soup will be very aromatic.
- Stock up on products for dushbara. There should be 30% tail fat in the mince.
- Grate the onion on a coarse grater directly into the mince.
- Add salt and pepper. Mix everything thoroughly. Place the mixture in the refrigerator for 15 minutes.
- For the dough, whisk the egg and salt in the water.
- Pour the egg mixture into the sifted flour. Start mixing the composition first in a bowl.
- When the dry and wet ingredients combine, transfer the contents of the bowl onto the table and knead the mass with your hands until it acquires a uniform consistency. The dough should be firm – it is dense and not soft at all.
- Cover the gathered dough ball with a bowl and let it rest for 10 minutes.
- Divide the dough into 2 parts, one of which will go straight into the soup after making the dushbara, and the second one – into the freezer. Roll out a thin layer (approximately 1.5 millimeters thick).
- Cut it into squares with a side of 1.5 centimeters (you can increase this size to 3 centimeters, but traditionally in Azerbaijan, dushbara is made even from centimeter-sized pieces).
- Cover part of the squares with plastic wrap so they do not dry out, and place dollops of filling on the others.
- Fold the filled piece diagonally and pinch the edges to form a triangle (dip your fingers in flour each time so that the dough does not stick to them).
- Join the edges of the triangle by wrapping it around your finger or a pencil into a ring.
- Place the resulting "triangles" on a floured board.
- For the broth, cut the onion and carrot into strips or cubes.
- Add the chopped vegetables to boiling water. Salt the broth, then add bay leaves, allspice, butter, and turmeric, ideally – saffron. Cook the broth for about 7 minutes, until the carrot softens.
- Next, add all the dushbara from the board to the pot.
- Stir the mixture with a slotted spoon so that the miniature dumplings do not stick to the bottom of the pot.
- Boil the dushbara for 4-5 minutes after boiling, adding greens a minute before the end.
When serving, dushbara Azerbaijani style is spread in plates and poured with broth. This hot hearty dish is even considered therapeutic for colds. Dushbara prepared in advance can be stored in the freezer for several months, and then it is added to the broth without thawing, and in a few minutes, the most delicious soup is ready.
