Dushbara (Dumplings stuffed with meat in lamb broth)

Step 1

For the broth:

Step 2

Place the meat in a saucepan and cover it with water.

Step 3

Bring to a boil.

Step 4

Add in the peeled onion and saffron, season with salt to taste.

Step 5

Simmer for one hour.

Step 6

Strain liquid through a fine mesh colander or cheesecloth. Reserve liquid.

Step 7

For the dough:

Step 8

Sift 2 cups of flour into a bowl, add in the egg, salt and water.

Step 9

Start to knead the dough until it is soft and elastic. Add flour as needed.

Step 10

Shape the dough into a ball, cover with plastic wrap and let sit for 20 minutes before rolling.

Step 11

For the filling:

Step 12

In a bowl, mix together the ground beef or lamb and finely minced or grated onion, season with salt and pepper. Mix well.

Step 13

To prepare the dushbara:

Step 14

Dust your work surface with flour, roll out the dough very thin.

Step 15

Cut the dough into very small squares, about 1 inch each.

Step 16

Place ¼ teaspoon of the filling into the middle of each square.

Step 17

Fold the square edges corner to corner to form a triangle and seal them, then seal the far ends together to form the shape.

Step 18

Put the dushbara in the boiling broth and gently mix them with a wooden spoon, so they don’t stick together.

Step 19

Lower the heat to a simmer and cook for ten minutes until the dough is tender.

Step 20

Serve hot with a side of vinegar and chopped garlic to taste.

Step 21

Garnish with chopped fresh mint.