Dushbara

Method

1. 01

   Make a firm dough. Mix 250 g flour and 1/2 teaspoon dough salt in a bowl, add 1 egg and 120 ml water, and knead for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.

   ⏱ 30 min
2. 02

   Mix the filling. Combine 250 g ground lamb, 1 grated onion, 1/2 teaspoon filling salt, and 1/2 teaspoon black pepper until sticky and evenly seasoned. Keep the filling cold while the dough rests.

   
3. 03

   Roll one piece of dough very thin, about 1 mm, keeping the rest covered. Cut it into small 2.5 cm squares. Place a tiny pinch of filling in the center of each square.

   
4. 04

   Shape the dushbara as small as practical. Fold each square around the filling into a triangle or small packet, seal the edges firmly, then pinch the two corners together. Set the dumplings on a floured tray and repeat with the remaining dough and filling.

   
5. 05

   Bring 1.5 liters clear beef stock to a steady boil in a wide pot and season with 1/2 teaspoon broth salt. Add the dumplings in batches, stirring gently so they do not stick, then simmer for 6-8 minutes until the dough is tender and the meat is cooked through.

   ⏱ 8 min
6. 06

   Stir 2 crushed garlic cloves with 2 tablespoons white wine vinegar. Ladle the hot dushbara and broth into bowls, then serve with the garlic vinegar and 1 teaspoon dried mint so each person can season the soup at the table.