Dushbara – Azerbaijani Tiny Dumplings in Broth

Ingredients:

Preparation mode:

👉 Dushbara are Azerbaijan’s famous tiny dumplings – so small that a good cook fits 10 or more on one spoon. They are filled with spiced lamb, folded into little “ears”, then boiled in clear broth and served with dried mint and garlic vinegar.

They take patience, but making them together with family is part of the tradition – and they freeze beautifully.

How to Make Dushbara

1. Make the dough. Mix the flour and salt, add the egg and enough cold water to make a firm, smooth dough. Knead for 5 minutes, cover and rest for 30 minutes.
2. Make the filling. Mix the minced meat with the grated onion (squeeze out some of its juice), salt and pepper until sticky.
3. Roll and cut. Roll the dough very thin (about 1 mm) and cut it into 2–3 cm (1 in) squares.
4. Fill and shape. Put a tiny ball of filling in the centre of each square, fold into a triangle, then bring the two side corners together and pinch to make a small “ear”.
5. Cook. Bring the broth to a boil, season with salt and add the dushbara. Simmer gently for 5–7 minutes until they float and the dough is cooked.
6. Serve. Ladle the dumplings and broth into bowls, sprinkle with dried mint and serve with garlic vinegar on the side.

👉 See more dumplings: Dumplings Around the World: 12 Types You Need to Try

Footnotes:

Freezing: freeze uncooked dushbara on a floured tray, then bag them. Cook from frozen for 2 extra minutes.

Tip: the smaller the dumplings, the more traditional – but medium ones taste just as good.