Azerbaijani Düşbərə — Tiny Lamb Dumplings in Broth

Method

1. 1

   Prepare the dough. Mix flour, egg, approximately 100 ml water and 3 g salt. Knead for 7–8 minutes until firm but pliable, adding remaining water only as needed. Rest covered for 25 minutes.

2. 2

   Mix the filling. Combine lamb, onion, remaining salt and pepper. Refrigerate until ready to shape.

3. 3

   Roll and cut. Divide dough into sections and roll each very thin, approximately 1 mm. Cut into 3 cm squares, keeping unfilled dough covered.

4. 4

   Fill the tiny parcels. Place approximately 2 g lamb filling in the center of each square. Fold diagonally into a triangle, seal the edges carefully and bring the corners together. Keep shaped dumplings on a lightly floured tray.

5. 5

   Poach in broth. Bring stock to a gentle boil, reduce to a lively simmer and cook dumplings in batches for about 6–8 minutes, until dough is cooked and lamb filling reaches at least 75°C. Avoid overcrowding.

6. 6

   Finish and serve. Stir dried mint into the broth; ladle dumplings and stock into warm bowls. Serve garlic mixed with wine vinegar separately so each diner can adjust acidity.