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Dushbara (Dumplings stuffed with meat in lamb broth)

Course Appetizer or Soup
Cuisine Azerbaijan
Servings 6 -8
Author International Cuisine


  • For the broth:
  • 1 lb. lamb or beef
  • 1 small onion
  • ½ teaspoon saffron
  • Salt to taste
  • For the dough:
  • 2-3 cups flour
  • 1 egg
  • ½ teaspoon salt
  • 1/3 cup water
  • For the Filling:
  • ½ lb. ground lamb or beef not to exceed 15% fat content.
  • 1 small onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • For Garnish:
  • Chopped fresh mint leaves
  • Vinegar
  • 2 Garlic cloves minced


  • 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.