Dushbara / Joshpara
düşbərə · joshpara · joshpar
Tiny filled dumplings traditionally served in aromatic broth. Their small size is often treated as a sign of the cook’s skill.
About this dish
Tiny filled dumplings traditionally served in aromatic broth. Their small size is often treated as a sign of the cook’s skill. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Azerbaijani dushbara with garlic vinegar
Dough
- 250 g all-purpose flour
- 1 egg
- 80-100 ml water
- 1/4 tsp salt
Filling
- 200 g ground lamb
- 1 small onion (70 g), grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Soup
- 1.5 L lamb broth
- pinch of saffron
- 1 tbsp dried mint
Serve
- 3 tbsp wine vinegar
- 2 garlic cloves, crushed
- 1
Dough: 250 g all-purpose flour; 1 egg; 80-100 ml water; plus the remaining ingredients listed for this component. Filling: 200 g ground lamb; 1 small onion (70 g), grated; 1/2 tsp salt; plus the remaining ingredients listed for this component. Knead dough ingredients using just enough water for a firm dough; cover and rest 30 minutes. Mix filling ingredients. Knead firm and smooth, cover during the rest and keep mixed raw filling chilled.
- 2
Roll dough thin and cut 2.5 cm squares. Place about 1/2 tsp filling on each, fold into a triangle and pinch shut, then join the two side corners. Roll small sheets about 1 mm thick and keep unused dough covered. Use less filling if needed to leave a clean rim; press air out and seal fully.
- 3
Soup: 1.5 L lamb broth; pinch of saffron; 1 tbsp dried mint. Warm broth with saffron. Add dumplings in batches and simmer 5-7 minutes, until tender and lamb reaches 71°C/160°F. Add mint. Add separately to gently simmering broth and stir once. Check a tender wrapper and the center temperature, not just floating.
- 4
Serve: 3 tbsp wine vinegar; 2 garlic cloves, crushed. Mix vinegar and garlic; serve separately so each person can season their soup. Crush garlic finely and mix the measured vinegar. Serve it separately so each person can control acidity.
Note
Tiny dumplings are characteristic of dushbara. This modest home-cook size is more practical than promising ten dumplings per spoon.