Dushbara is a traditional Azerbaijani dish, which is a dumpling soup. This is very similar to dishes found in central Asia. It reminds me of tortellini minus the cheese.
The first step is to make the broth. It is made with lamb bones.
While that cooks I make the dumplings. First step is to make the filling. In this case it is stuffed with lamb.
Then make the dough for the dumpling. Cut into squares.
Add some meat.
And squeeze the corners together.
The Dushbara are small. To tell that you have made them small enough you should be able to fit 10 in a spoon. I could only fit 8. I t will have to do, my fingers are too big to make this smaller!
Then you cook the dumpling in the sauce for 5 minutes. Serve them with broth and a bit of mint.
The broth is a complex beef broth. The dumpling is a delicious flavor of meat and noodle. The mint gives a fresh brightness. The garlic and vinegar add to the complexity of the broth and is necessary. It is delicious and comfy like chicken noodle soup. Perfect for a winter soup or the start of a great meal. Or maybe a great meal to get some energy to run.
Yup, I’m taking my physical therapist’s advice and trying to work out! I find it hard to work out by myself and stay disciplined. Luckily Shane is a personal trainer and is willing to work me out for free. I meet him when he has a break from clients and he works me out for 30 minutes. He took me to the park near my house and trains me on a circuit that I can do by myself with my dog. I end up seeing him about twice a week and after I treat him to lunch to say thank you. Where we eat, drink, and catch-up with each other. This is what the doctor ordered!
Original recipe can be found here
- lamb bones
- dash of apple vinegar
- 1 onion, cut in quarters
- 1 carrot, cut
- 1 celery, cut
- 2 garlic, smashed
- a few saffron threads soaked for at least 30 minutes in warm water
- 1 teaspoon salt
- 1lb ground lamb
- 1 medium-sized onion
- 1/2 tsp turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups + 6 tablespoons of wheat flour
- 1 egg
- 1 glass water
- fresh mint
- grape vinegar
- minced garlic
- Put the lamb bones in a saucepan and cover with water, 2 inches above the level of the bones.
- Add a dash of apple vinegar and vegetables.
- Bring slowly to a boil and skim off the foam that forms on the surface.
- Simmer over a low heat for at least six hours.
- Strain the broth and discard the solids.
- Peel and grate or finely chop the onion.
- Mix the minced meat, grated onion, salt, pepper and turmeric.
- Mix flour, water, salt and egg.
- Need for 5 minutes.
- Divide the dough into four large balls. Cover the balls with a tea towel. Leave to rest for 5 to 10 minutes.
- Pass dough through pasta maker on setting 2.
- The rolled dough should be cut into strips and, in turn, the strips cut into squares 3/5 inch x 3/5 inch.
- Put a pinch of filling in the middle of each square. Fold the corners together to make a triangular dumpling. Then pinch the ends together making a tortellini shape.
- Bring the pan of stock to the boil. Add the water and soaked saffron threads and salt. Put the dushbara in the pot and bring to a boil. Simmer until the dushbara rise to the surface (usually around 15 minutes).
- Serve the dushbara in bowls.
- Crumble fresh mint over the surface of the dushbara.
- Mix together grape vinegar and garlic and serve on the side.