Making Azerbaijani dumplings (DUSHBARA) in a Rural and Sweet Village | Rural Life in the Village.

minced lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective alternative.

Mix flour, water, and salt in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Chop onion and parsley finely, then combine with minced lamb and season with black pepper.

Roll out the rested dough thinly on a floured surface.

Cut the dough into small squares, about 5x5 cm.

Place a small spoonful of filling in the center of each square.

Fold the dough over the filling to form a triangle and pinch the edges to seal.

Bring a pot of broth to a boil and add garlic and dried mint for flavor.

Carefully drop the dumplings into the boiling broth and cook for 10-12 minutes until they float.

Serve hot, drizzled with melted butter and a splash of vinegar.

Garnish with chili flakes and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens