Ingredients with Measurements:
- 1 pound ground lamb
- 1 cup finely chopped spinach
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup water
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Rolling pin
- Dumpling mold (optional)
Step-by-step instructions:
1. In a large bowl, mix together the ground lamb, chopped spinach, onion, garlic, coriander, cumin, black pepper, and salt until well combined.
2. In a separate bowl, mix together the flour, egg, and water to form a smooth dough.
3. On a floured surface, roll out the dough into thin sheets.
4. Using a dumpling mold or a small cookie cutter, cut out circles of dough.
5. Place a small spoonful of the lamb mixture in the center of each circle.
6. Fold the dough over the filling and pinch the edges together to seal.
7. Repeat with the remaining dough and filling.
8. In a large pot, bring the chicken broth to a boil.
9. Add the dushbara to the pot and cook for 10-12 minutes, or until the dumplings are cooked through.
10. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Boiling
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 23g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Kale or Swiss chard can be used instead of spinach.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add chopped carrots or potatoes to the filling.
- Use different spices, such as paprika or turmeric, to flavor the filling.
- Serve with a dollop of sour cream or yogurt on top.
Tips and tricks:
- Make sure the dough is rolled out thin enough to make small dumplings.
- If you don't have a dumpling mold, use a small cookie cutter or a knife to cut out circles of dough.
- To save time, the filling can be made ahead of time and refrigerated until ready to use.
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 of boiling water for a few minutes, or until heated through.
Presentation ideas:
- Serve the dushbara in individual bowls, garnished with chopped cilantro.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with a side of bread or rice.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dumplings fall apart while cooking, make sure the edges are pinched together tightly.
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 similar to Italian tortellini or Chinese wontons.
Flavor profiles:
- The dushbara is savory and flavorful, with a filling of ground lamb and spices.
Serving suggestions:
- Serve the dushbara as a main course for lunch or dinner.
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Region: Azerbaijani