Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup chickpeas, cooked
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 2 cups all-purpose flour
- 1/2 cup water
- 4 cups chicken broth
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine ground lamb, chickpeas, onion, garlic, egg, salt, black pepper, cumin, coriander, and paprika. Mix well.
2. In a separate mixing bowl, combine flour and water. Knead until the dough is smooth.
3. Roll the dough out on a floured surface until it is very thin.
4. Cut the dough into small squares, about 1 inch by 1 inch.
5. Place a small amount of the lamb mixture in the center of each square.
6. Fold the square in half and pinch the edges together to seal.
7. Bring the chicken broth to a boil in a large pot.
8. Add the dushbara to the pot and cook for 15-20 minutes, or until the dushbara are cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Cooking temperature: High heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Ground beef can be used instead of lamb.
- Cannellini beans can be used instead of chickpeas.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the lamb mixture.
- Serve with a dollop of sour cream on top.
Tips and tricks:
- Make sure the dough is rolled out very thin so that the dushbara cook evenly.
- Use a sharp knife to cut the dough into squares.
- Make sure the edges of the dushbara are pinched tightly so that they don't come apart while cooking.
Storage instructions:
Leftover dushbara can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the dushbara in a pot with chicken broth and heat over medium heat until heated through.
Presentation ideas:
Serve the dushbara in individual bowls with a ladle of chicken broth.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side of bread and a salad.
Suggested side dishes:
- Naan bread
- Cucumber and tomato salad
Troubleshooting advice:
- If the dushbara are falling apart while cooking, make sure the edges are pinched tightly together.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Dushbara is a traditional Azerbaijani dish that is typically served during special occasions such as weddings and holidays.
Flavor profiles:
The dushbara has a savory and slightly spicy flavor from the lamb and spices.
Serving suggestions:
Serve the dushbara in individual bowls with a ladle of chicken broth.
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Region: Azerbaijani