Ingredients with Measurements:
- 1 quail, cleaned and deboned
- 1 cup all-purpose flour
- 1 egg
- 1/4 cup water
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup pomegranate seeds
- 2 cups chicken broth
- 1 tablespoon olive oil
Special equipment needed:
- Rolling pin
- Small cookie cutter or knife
Step-by-step instructions:
1. In a mixing bowl, combine flour, egg, and water. Mix until a dough forms. Knead the dough for 5 minutes until smooth. Cover with a damp towel and let it rest for 30 minutes.
2. In a separate bowl, mix the quail meat, onion, garlic, coriander, cumin, paprika, cinnamon, black pepper, and salt.
3. Roll out the dough on a floured surface until it is thin. Cut the dough into small circles using a cookie cutter or knife.
4. Place a small amount of the quail mixture in the center of each circle. Fold the circle in half and pinch the edges together to seal.
5. In a large pot, bring the chicken broth to a boil. Add the dushbara and cook for 10-15 minutes until they float to the surface.
6. In a separate pan, heat the olive oil over medium heat. Add the pomegranate seeds and sauté for 2-3 minutes until they are heated through.
7. Serve the dushbara in bowls with the chicken broth and pomegranate seeds on top.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Chicken broth should be boiled at high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- Chicken or beef can be used instead of quail.
- Vegetable broth can be used instead of chicken broth.
- Cranberries or cherries can be used instead of pomegranate seeds.
Variations:
- Add chopped fresh herbs like parsley or cilantro to the quail mixture.
- Use different spices like turmeric or ginger for a different flavor.
- Add chopped vegetables like carrots or celery to the broth.
Tips and tricks:
- Make sure the dough is thin enough to fold easily.
- Pinch the edges of the dushbara tightly to prevent them from opening during cooking.
- Sauté the pomegranate seeds just before serving to preserve their texture.
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 the chicken broth over low heat until heated through.
Presentation ideas:
Serve the dushbara in individual bowls with the chicken broth and pomegranate seeds on top. Garnish with fresh herbs like parsley or cilantro.
Garnishes:
Fresh herbs like parsley or cilantro can be used as a garnish.
Pairings:
This dish pairs well with a side of bread or rice.
Suggested side dishes:
- Roasted vegetables
- Salad with a lemon vinaigrette
- Grilled eggplant
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dushbara open during cooking, try pinching the edges more tightly.
Food safety advice:
- Make sure the quail is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dushbara is a traditional Azerbaijani dish that is similar to Italian tortellini or Chinese wontons. It is typically served in a broth and can be filled with meat, vegetables, or cheese.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the quail and spices, with a sweet and tart flavor from the pomegranate seeds.
Serving suggestions:
Serve this dish as a main course for a dinner party or special occasion.
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Region: Azerbaijani