Ingredients with Measurements:
- 1 pound ground lamb
- 1 cup all-purpose flour
- 1 egg
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup barberries
- 4 cups beef broth
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, flour, egg, onion, garlic, tomato paste, cumin, paprika, salt, and black pepper until well combined.
2. Roll out the dough on a floured surface until it's about 1/8 inch thick. Cut the dough into small squares, about 1 inch by 1 inch.
3. Place a small amount of the lamb mixture in the center of each square. Fold the dough over the filling to form a small dumpling, pinching the edges to seal.
4. In a large pot, bring the beef broth to a boil. Add the barberries and the dushbara dumplings to the pot and cook for about 10-15 minutes, or until the dumplings are cooked through.
5. Serve the dushbara with a sprinkle of fresh parsley on top.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Sodium: 1100mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the lamb.
- Dried cranberries or currants can be substituted for the barberries.
Variations:
- Add chopped fresh mint to the lamb mixture for a refreshing twist.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a dollop of sour cream on top of each serving for a creamy finish.
Tips and tricks:
- Make sure to seal the edges of the dushbara well to prevent the filling from leaking out during cooking.
- If the dough is too dry, add a little bit of water to it until it comes together.
- If the barberries are too tart, soak them in warm water for a few minutes before adding them to the pot.
Storage instructions:
Leftover dushbara can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dushbara in a pot over medium heat until heated through.
Presentation ideas:
Serve the dushbara in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of crusty bread for dipping in the broth.
- Pair with a simple salad of mixed greens dressed with lemon juice and olive oil.
Suggested side dishes:
Crusty bread, mixed green salad
Troubleshooting advice:
- If the dough is too sticky, add a little bit more flour until it's easy to work with.
- If the dumplings fall apart during cooking, make sure to seal the edges well and cook them for a little bit longer.
Food safety advice:
Make sure to cook the dushbara until the filling is cooked through to prevent any foodborne illnesses.
Food history:
Dushbara is a traditional Azerbaijani dish that is typically served during special occasions and celebrations.
Flavor profiles:
Savory, slightly spicy, tangy
Serving suggestions:
Serve the dushbara as a main course or as an appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Azerbaijani