This is a traditional dish from the cuisine of Azerbaijan, a small country on the shores of the Caspian Sea, south of the mighty Caucasus Mountains. My family is from Azerbaijan so I was raised on my grandmothers’ and mom’s recipes of the traditional Azeri dishes. This one is my personal favourite, as prepared by my mother and her mother before her.
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- 2 cups flour
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 3/4 cup warm water
- 300 g ground beef
- 100 g ground lamb
- 1 onion
- 2 cloves garlic
- 1 stem celery
- 4 cups water
- 1 tbsp tomato paste
- tbsp vegetable oil
- beef broth or vegetable bouillon cubes optional
- Prepare the batter. Knead the dough until it becomes as soft as an earlobe and doesn’t stick to your hands. Let it rest for 30 minutes.
- Split it into two halves and roll each of them out as thin as possible. Cut the rolled out dough into small squares (like a chessboard) and stuff each square with the ground beef and lamb filling, then carefully fold each (see picture). Sprinkle with flour.
- In a saucepan, prepare the broth and bring it to a boil. Add the little dushbarahs and wait until they start floating. After they float, cook for another five minutes. Nush olsun!
- Serve with vinegar, garlic and dry mint.
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