For the broth:

Place the meat in a saucepan and cover it with water.

Bring to a boil.

Add in the peeled onion and saffron, season with salt to taste.

Simmer for one hour.

Strain liquid through a fine mesh colander or cheesecloth. Reserve liquid.

For the dough:

Sift 2 cups of flour into a bowl, add in the egg, salt and water.

Start to knead the dough until it is soft and elastic. Add flour as needed.

Shape the dough into a ball, cover with plastic wrap and let sit for 20 minutes before rolling.

For the filling:

In a bowl, mix together the ground beef or lamb and finely minced or grated onion, season with salt and pepper. Mix well.

To prepare the dushbara:

Dust your work surface with flour, roll out the dough very thin.

Cut the dough into very small squares, about 1 inch each.

Place ¼ teaspoon of the filling into the middle of each square.

Fold the square edges corner to corner to form a triangle and seal them, then seal the far ends together to form the shape.

Put the dushbara in the boiling broth and gently mix them with a wooden spoon, so they don’t stick together.

Lower the heat to a simmer and cook for ten minutes until the dough is tender.

Serve hot with a side of vinegar and chopped garlic to taste.

Garnish with chopped fresh mint.