Dushbara

Düşbərə

Ingredients11

• all-purpose flour300 g
• egg1
• water80 ml
• salt1 tsp
• ground lamb250 g
• onion1
• black pepper1/2 tsp
• lamb broth1.2 L
• white wine vinegar3 tbsp
• garlic3 cloves
• dried mint1 tsp

Method

1. Mix the flour, egg, salt, and water into a firm dough, knead until smooth, cover, and rest for 30 minutes.
2. Finely grate the onion, squeeze out excess liquid, and mix with the lamb, salt, and pepper.
3. Roll the dough very thin and cut it into tiny squares about 1.5 cm across.
4. Place a pinch of filling on each square, fold into a triangle, then pinch the corners together to seal a small dumpling.
5. Bring the lamb broth to a boil, add the dumplings in batches, and simmer until they float and the filling is cooked, about 5 to 7 minutes.
6. Crush the garlic with a pinch of salt and stir it into the vinegar.
7. Ladle the dumplings and broth into bowls, spoon over the garlic vinegar, and finish with dried mint.