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Export 14 ingredients for grocery delivery
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.
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