Ingredients with Measurements:
- 1 pound ground lamb
- 1 large potato, peeled and grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried mint
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried coriander
- 1/2 teaspoon dried parsley
- 1 cup all-purpose flour
- 1 egg
- 1/4 cup water
- 4 cups chicken or beef broth
- 1/4 cup chopped fresh parsley, for garnish
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, grated potato, onion, garlic, tomato paste, cumin, paprika, salt, black pepper, mint, dill, coriander, and parsley. Mix well until all ingredients are evenly distributed.
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 into a thin sheet. Using a small cookie cutter or a knife, cut out small circles of dough.
4. Place a small spoonful of the lamb mixture in the center of each dough circle. Fold the edges of the dough over the filling to form small dumplings.
5. In a large pot, bring the chicken or beef broth to a boil. Add the dushbara dumplings to the pot and cook for 10-15 minutes, or until the dumplings are cooked through and tender.
6. Serve the dushbara hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 23g
- Protein: 24g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add chopped vegetables such as carrots or celery to the filling mixture.
- Serve with a dollop of sour cream on top.
- Make a vegetarian version by using a mixture of mushrooms and lentils instead of meat.
Tips and tricks:
- Make sure the dough is rolled out thin enough to make small dumplings.
- Use a cookie cutter or a knife to cut out the dough circles.
- Don't overfill the dumplings or they may burst during cooking.
Storage instructions:
- Store leftover dushbara in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover dushbara in a pot of simmering broth until heated through.
Presentation ideas:
- Serve the dushbara in individual bowls with a ladle of broth.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of bread or crackers.
Suggested side dishes:
- Salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dumplings are falling apart during cooking, make sure they are sealed tightly before cooking.
Food safety advice:
- Make sure the meat 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 similar to Italian tortellini or Chinese wontons.
Flavor profiles:
- Savory, meaty, and slightly spicy.
Serving suggestions:
- Serve as a main course or as an appetizer.
Related Categories
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Region: Azerbaijani