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My recipe
Azerbaijan soup Dushbara
Introduction
I'm very thankful to my friend Lala, who introduced me to Azerbaijan cuisine. I felt in love with some of their dishes, like this soup Dushbara.
I was told that every Azerbaijan woman should be able to make such a small dumpling so that 10 of them fit into a table spoon! I made 12 to fit, but not to cause any competition with Azerbaijan women I took 2 dumplings away.
- 700 ml meat broth (mutton)
Dumplings dough
- 200 ml flour
- 2 eggs
- 1 tbsp cold water
- 1 tbsp vegetable oil
Filling
- 400 g chopped meat (mutton)
- 1 onion
- salt, pepper, seasoning to taste
Sauce
- 50 ml wine vinegar
- 1 garlic clove, chopped
- chopped coriander, mint
- make a dough, cover with the cling film and leave to rest for 1 hour
- mince the meat in a food processor together with onion, add seasoning to taste
- roll out the dough very thinly, cut into small squares, place into each square a small bit of filling and seal the edges
- the dumplings should be either of triangular shape with 2 ends pinched together or of rectangular shape.
- combine vinegar and garlic for the sauce
- bring the broth to boiling and add dumplings
- remove from the heat when dumplings rise to the water surface
- serve in a broth, garnished with chopped herbs. Serve the sauce separately.
Thoughts and Ideas
This soup is lovely, but I adjusted the recipe a bit. Last time instead of the vinegar I mixed pomegranate juice with tamarind juice and water.
I use parsley, thyme and dill instead of mint and coriander.
This dough is a very good one, could be rolled out really thinly, does not need a flour for dusting.
Now my KNOW-HOW
I never dust neither the working surface nor the dish, where I keep dumplings, with flour, because then the broth becomes turbid. Instead I keep my dumplings on the well-greased dish or tray. In this case the broth is clean and transparent.
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