Dumpling Soup, Dushbere

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If you want to try an exotic recipe which includes meat and dough, be sure to test this one, for a delicious warm dumpling soup, otherwise called Dushbere (in Azerbaijani.)


For Dough: 

2 cups Flour
½ teaspoon Salt
1 Egg
2/3 cup normal water

For the Filling:
200g Lamb or Beef
1 Onion, peeled and grated
½ teaspoon Salt
¼ teaspoon black pepper

For the Broth:
3 tablespoons unsalted Butter
1 small Onion, peeled and very finely chopped
1 tablespoon Tomato Paste
9 cups Water


1. In a bowl, combine flour and salt. Make a well in the middle, and break an egg in there. Slowly, add water, stir with your fingers until a rough ball forms.

2. Choose a clean surface (wooden or marble table) and dust it with flour. Put the dough on that surface.

3. Knead the dough-ball for about 5 minutes, until smooth. Do it with your hands, folding it over and turning it. Make sure your hands have some flour on them because otherwise the dough might stick to your fingers. However make sure not to add too much flour to the dough because that would make it too tight. Set the dough-ball aside, covering it with a clean kitchen towel. Leave to rest for 10 minutes.

Meanwhile, prepare the filling.

4. In a separate bowl, combine the meat, onion, salt and pepper. With your hands, knead thoroughly until well mixed. Set aside.

5. Dust the marble or wooden surface with some flour. Put the dough-ball there and sprinkle some flour on top. Take a rolling pin and begin rolling. Flip the dough over from time to time and incase it begins to be too sticky, sprinkle it slightly with flour. The point is to make the dough thin and even on all sides.

6. Cut the dough into small 1.9 cm squares, by first cutting it into parallel strips, then cutting the strops across. Work as fast as you can to prevent the dough from drying out. With your hands, place a pinch of filling into the middle of each square.

7. Now, seal the edges by bringing two opposite corners of a square together and seal the edges to make a triangle. Place all the dumplings on a floured tray, apart form each other to prevent them from sticking together. Leave to rest while you prepare the broth.

8. Pour water into a cooking pot and set on medium-high heat to boil.

9. Dice the tomatoes and onion and fry on a frying-pan with butter. Once soft, add to the hot water. Cook for 5 minutes.

10. When the water begins to boil, add the dumplings in it, and cook until ready.

When serving, sprinkle with fresh herbs or dry mint on top!

Nush Olsun!

Photo Credit: AZ COOK BOOK


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