Dushbere - dumplings

[No-nationality]

Mutton - 108 g; wheat flour - 40 g; egg - 114; onions - 18 g; coriander leaves -25 g or dried mint - 1 g; grape vinegar, pepper and salt to taste.

Dyushbara is a dish of Azerbaijan dumplings. The stock is prepared from bones while the meat is minced together with onions and spices to make the filling. Roll tight unleavened dough 1 mm thick and cut into uniform squares. Put 2-3 g of the filling in the middle of each square. Fold the squares lengthwise or diagonally. Bend back the ears. Boil in the stock for some 5 minutes so that the dumplings rise to the surface. At home dyushbara dumplings are usually made very small so that you can scoop four or five of them with a table spoon at a time. Grape vinegar with garlic is served separately and the dumplings are seasoned with coriander leaves or dried mint.