Azerbaijani Tiny Dumplings in Broth (Düşbərə)
Düşbərə Say it: doosh-bah-RAH
Düşbərə is served hot at celebrations and cold-weather family meals, and the first spoonful is a study in contrasts: clear, savory broth, thin dough, and a juicy lamb center, with garlic vinegar and dried mint sharpening each bowl. The practical hook is the freezer: fold a tray of the tiny dumplings ahead, then boil them straight from frozen, adding a few minutes to the 25-minute simmer.
Azerbaijani Tiny Dumplings in Broth (Düşbərə)
Düşbərə
Pronounced doosh-bah-RAH
- Serves
- 6
- Prep
- 1 hr 20 min
- Cook
- 25 min
- Total
- 1 hr 45 min
- Level
- Advanced
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Broth and serving
Method
For the dough, put the flour and salt in a wide bowl and stir to combine. Form a hollow in the center, crack in the egg, pour in the warm water, and toss with a fork until ragged clumps form. Turn out onto a flour-dusted counter and knead for 8–10 minutes, until the dough is supple and smooth. Cover with a damp towel and leave for 30 minutes.
For the filling, mix the ground lamb, grated onion, salt, and pepper in a bowl. Work it with your hands until evenly blended and tacky. Cover and chill while you roll the dough.
Cut the dough into 4 equal portions; keep the unused portions covered. Roll one portion on a floured surface to about 1/16 inch (1.5 mm), thin enough to be nearly see-through. Slice into 1-inch (2.5 cm) squares.
Put a scant 1/2 teaspoon of filling in the center of each square. Fold one corner over to the opposite corner into a triangle; press the edges to seal. Bring the two lower corners around and pinch them together with a slight overlap. Set on a floured tray; dust lightly if sticky.
Repeat with the remaining dough and filling. If you have time, freeze the tray for 10–15 minutes to firm the shapes.
Bring the broth to a gentle boil in a large pot. Add salt only if the broth lacks it. Slide the dumplings in a few at a time, nudging gently so they do not stick. Cook at a medium simmer for 8–10 minutes, until they rise and the dough is tender. Stir in 1 teaspoon of dried mint in the final minute.
Meanwhile, combine the crushed garlic with the vinegar; leave for at least 10 minutes.
Spoon the dumplings and broth into bowls. Scatter the remaining dried mint over the top and bring the garlic-vinegar alongside. Serve immediately.
Regional variant: Tomato-broth düşbərə (düşbərə pomidor sousu ilə)
Melt 2 tablespoons of butter in the pot and soften 1 small chopped onion before the broth goes in. Stir in 1 tablespoon of tomato paste and cook for 1 minute, then add the broth and proceed with the recipe. At the end, add chopped fresh cilantro along with the dried mint.
Cook's notes
- Aim for dough thin enough to show the outline of your hand beneath it; that thinness gives tender dumplings.
- Dust a tray, arrange the dumplings without touching, and freeze them briefly before boiling so the seams stay closed.
- Taste commercial broth first; if it is already salty, skip extra salt in the filling and broth.
Serve with
Warm flatbread, pickled vegetables, and an onion-sumac salad are good alongside.
Make ahead and storage
Freeze uncooked dumplings on trays, then transfer them to a bag; cook from frozen and add 2–3 minutes to the simmering time.
