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.