Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 egg
- 1/4 cup water
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 1/4 cup chopped walnuts
- 1/2 cup pumpkin puree
- 1/4 cup chopped fresh cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Rolling pin
- Dushbara cutter or small cookie cutter
- Large pot for boiling
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, egg, and water. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. In a separate bowl, mix the ground beef, onion, walnuts, pumpkin puree, cilantro, salt, and black pepper.
3. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out small circles using the dushbara cutter or a small cookie cutter.
4. Place a small amount of the beef mixture in the center of each circle. Fold the circle in half and pinch the edges together to seal.
5. Bring a large pot of salted water to a boil. Add the dushbara and cook for 10-12 minutes or until they float to the surface.
6. Serve hot with a sprinkle of chopped cilantro.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of beef.
- Parsley or dill can be used instead of cilantro.
- Butternut squash or sweet potato puree can be used instead of pumpkin puree.
Variations:
- Add a dollop of sour cream or yogurt on top of the dushbara before serving.
- Serve with a side of garlic yogurt sauce.
- Add a pinch of cumin or coriander to the beef mixture for extra flavor.
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 to the mixture.
- To save time, the dough can be made in advance and stored in the refrigerator for up to 24 hours.
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 2-3 minutes or until heated through.
Presentation ideas:
Serve the dushbara in a shallow bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sour cream, or yogurt.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
Green salad, roasted vegetables, or crusty bread.
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 160°F to prevent the risk of foodborne illness.
Food history:
Dushbara is a traditional Azerbaijani dish that is typically served during special occasions such as weddings and holidays.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve the dushbara as a main course or as an appetizer.
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Region: Azerbaijani