Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup chestnuts, peeled and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried mint
- 1 egg
- 1 cup flour
- 1/2 cup water
- 4 cups chicken broth
Special Equipment Needed:
- Large mixing bowl
- Rolling pin
- Dushbara mold (optional)
- Large pot
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground chicken, chopped chestnuts, finely chopped onion, minced garlic, salt, black pepper, paprika, cumin, coriander, dried mint, and an egg. Mix well until all ingredients are evenly distributed.
2. In a separate bowl, mix flour and water until it forms a smooth dough. Knead the dough for a few minutes until it becomes elastic.
3. Roll out the dough on a floured surface until it is thin. Use a dushbara mold or a knife to cut the dough into small squares.
4. Place a small amount of the chicken and chestnut mixture onto each square of dough. Fold the dough over the filling and pinch the edges together to seal.
5. In a large pot, bring chicken broth to a boil. Add the dushbara to the pot and cook for 10-15 minutes or until the dushbara float to the surface.
6. Serve hot with additional broth.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 30g
Protein: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Ground beef or lamb can be used instead of chicken.
- Walnuts or pecans can be used instead of chestnuts.
- Fresh herbs such as parsley or cilantro can be used instead of dried mint.
Variations:
- Add diced carrots and celery to the chicken and chestnut mixture for added flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Add a dollop of sour cream or yogurt on top of the dushbara for added creaminess.
Tips and Tricks:
- If you don't have a dushbara mold, use a knife to cut the dough into small squares.
- Make sure to pinch the edges of the dough together tightly to prevent the filling from spilling out.
- Serve with a side of bread or crackers for added texture.
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 until hot.
Presentation Ideas:
Serve the dushbara in a bowl with a ladle of broth and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of bread or crackers.
Suggested Side Dishes:
- Roasted vegetables such as carrots or Brussels sprouts.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the dushbara falls apart while cooking, make sure to pinch the edges together tightly.
Food Safety Advice:
- Make sure to cook the dushbara thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and reheat to a temperature of 165°F before consuming.
Food History:
Dushbara is a traditional Azerbaijani dish that is typically served during special occasions such as weddings and holidays.
Flavor Profiles:
The dushbara is savory and slightly spicy with a nutty flavor from the chestnuts.
Serving Suggestions:
Serve the dushbara in a bowl with a ladle of broth and garnish with chopped fresh herbs.
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Region: Azerbaijani