Ingredients with Measurements:
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup water
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 6 cups beef broth
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, chopped onion, salt, black pepper, cumin, coriander, and paprika until well combined.
2. In a separate bowl, whisk together the flour, egg, and water until a smooth dough forms.
3. On a floured surface, roll out the dough to a thickness of about 1/8 inch.
4. Using a knife or pizza cutter, cut the dough into small squares, about 1 inch by 1 inch.
5. Place a small amount of the beef mixture in the center of each square.
6. Fold the edges of the dough over the filling, pinching the edges together to seal.
7. In a large pot, bring the beef broth to a boil.
8. Carefully drop the dushbara into the boiling broth, stirring gently to prevent them from sticking together.
9. Reduce the heat to a simmer and cook for about 20-25 minutes, or until the dushbara are tender.
10. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe makes about 6 servings.
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 30g
- Protein: 18g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add some chopped fresh mint to the beef mixture for a refreshing twist.
- Top the dushbara with a dollop of sour cream or yogurt before serving.
Tips and tricks:
- Make sure to seal the edges of the dushbara tightly to prevent the filling from leaking out during cooking.
- If the dough is too sticky, add a little more flour until it becomes easier to work with.
- To save time, you can use store-bought beef broth instead of making your own.
Storage instructions:
- Leftover dushbara can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply place the dushbara in a pot of simmering broth until heated through.
Presentation ideas:
- Serve the dushbara in individual bowls, with a ladle of broth and some chopped parsley on top.
Garnishes:
- Fresh parsley, chopped
Pairings:
- Serve with a side of crusty bread to soak up the broth.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the dushbara are falling apart during cooking, try sealing the edges more tightly or using a little less filling.
Food safety advice:
- Make sure to cook the dushbara thoroughly to an internal temperature of at least 160°F to ensure that the meat is safe to eat.
Food history:
- Dushbara is a traditional Azerbaijani dish that is similar to Italian tortellini or Chinese wontons.
Flavor profiles:
- The beef and onion filling is savory and slightly spicy, while the dough is soft and chewy.
Serving suggestions:
- Dushbara makes a great appetizer or main dish for a cozy winter meal.
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Region: Azerbaijani