Dushbara
Description
I'm in a hurry to tell you, the soup is ready to serve.
Instructions
- 1
Step 1
1. First of all, you need to start cooking the broth. Place the bones, vegetables to taste, and bay leaf for aroma into a pot. After boiling, remove the foam that forms, reduce the heat, and simmer for 1–1.5 hours.
- 2
Step 2
2. Meanwhile, you can prepare the dough. Sift the flour into a deep bowl, add salt and eggs.
- 3
Step 3
3. Mix and gradually add water in a thin stream, in small portions (the exact amount is difficult to specify, as it depends on the flour and egg size).
- 4
Step 4
4. Knead a firm dumpling dough. Roll it into a ball and let it rest for half an hour.
- 5
Step 5
5. Meanwhile, you can prepare the filling for our dumplings. Pass the meat, a slice of bread soaked in milk or water, onion, and garlic through a meat grinder. Add salt.
- 6
Step 6
6. In addition, you can add your favorite spices to the meat mixture: paprika, chili pepper, coriander, etc. Mix everything thoroughly.
- 7
Step 7
7. On the work surface, roll out the dough very thinly.
- 8
Step 8
8. First, cut it into strips about 1.5-2 centimeters wide, then into small squares.
- 9
Step 9
9. Place the filling in the center of each, carefully seal the edges.
- 10
Step 10
10. Place the ready dumplings on a floured surface.
- 11
Step 11
11. Strain the ready broth (you can leave the bay leaf). Add a little saffron for a more intense color. Drop the dushbara—our dumplings—into the boiling broth.
- 12
Step 12
12. Simmer over medium heat for 5-7 minutes. Before serving, garnish the soup with chopped herbs.