Comments on: Dumpling Soup (Dushbere) http://www.azcookbook.com/dumpling-soup-dushbere/ Thu, 23 May 2013 22:28:46 +0000 http://wordpress.org/?v=2.6.2 By: Hospitality and food culture in Azerbaijan « The Neutral Zone http://www.azcookbook.com/dumpling-soup-dushbere/#comment-137916 Hospitality and food culture in Azerbaijan « The Neutral Zone Thu, 13 Sep 2012 21:13:34 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-137916 [...] the shore of Caspian sea) for Jorat Qutab (made of camel meat), Baku for dumpling soup (dushbere) (http://www.azcookbook.com/dumpling-soup-dushbere/) and there are many more places with great number of delicious dishes to [...] [...] the shore of Caspian sea) for Jorat Qutab (made of camel meat), Baku for dumpling soup (dushbere) (http://www.azcookbook.com/dumpling-soup-dushbere/) and there are many more places with great number of delicious dishes to [...]

]]> By: AZ Cookbook: Shami and Wheat Berry Salad with Roasted Vegetables | AZ Magazine http://www.azcookbook.com/dumpling-soup-dushbere/#comment-89890 AZ Cookbook: Shami and Wheat Berry Salad with Roasted Vegetables | AZ Magazine Thu, 02 Feb 2012 16:06:33 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-89890 [...] Put the meat and peeled whole onions in a medium saucepan. Fill the pan with enough water to cover the ingredients completely. Add a pinch of salt.  Bring to a boil and cook, maintaining a gentle boil, for about 30 minutes, or until the meat is cooked. It should be tender and should not be pink inside). Strain on a fine-mesh sieve (reserve the strained broth for other uses, such as for dushbere). [...] [...] Put the meat and peeled whole onions in a medium saucepan. Fill the pan with enough water to cover the ingredients completely. Add a pinch of salt.  Bring to a boil and cook, maintaining a gentle boil, for about 30 minutes, or until the meat is cooked. It should be tender and should not be pink inside). Strain on a fine-mesh sieve (reserve the strained broth for other uses, such as for dushbere). [...]

]]> By: Hospitality and food culture in Azerbaijan « Welcome to: http://www.azcookbook.com/dumpling-soup-dushbere/#comment-89375 Hospitality and food culture in Azerbaijan « Welcome to: Tue, 31 Jan 2012 22:03:37 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-89375 [...] the shore of Caspian sea) for Jorat Qutab (made of camel meat), Baku for dumpling soup (dushbere) (http://www.azcookbook.com/dumpling-soup-dushbere/) and there are many more places with great number of delicious dishes to [...] [...] the shore of Caspian sea) for Jorat Qutab (made of camel meat), Baku for dumpling soup (dushbere) (http://www.azcookbook.com/dumpling-soup-dushbere/) and there are many more places with great number of delicious dishes to [...]

]]> By: Farida http://www.azcookbook.com/dumpling-soup-dushbere/#comment-35488 Farida Tue, 10 May 2011 17:13:45 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-35488 ANNE - For dushbere and other pasta dishes, Azerbaijanis typically use red wine vinegar. ANNE - For dushbere and other pasta dishes, Azerbaijanis typically use red wine vinegar.

]]> By: Anne http://www.azcookbook.com/dumpling-soup-dushbere/#comment-35013 Anne Sun, 08 May 2011 01:38:17 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-35013 Hello Everyone, I was curious which vinegar everyone uses as the taste between red wine, apple cider, and other vinegars are so different. Thank you :) Hello Everyone,

I was curious which vinegar everyone uses as the taste between red wine, apple cider, and other vinegars are so different.

Thank you :)

]]> By: Farah http://www.azcookbook.com/dumpling-soup-dushbere/#comment-29208 Farah Sat, 22 Jan 2011 16:20:21 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-29208 Dear Farida xanum! Thanks a lot for the recipe which I found very helpful.Our family enjoyed Dushbere .With best regards from England. :) Dear Farida xanum! Thanks a lot for the recipe which I found very helpful.Our family enjoyed Dushbere .With best regards from England. :)

]]> By: Nargiz http://www.azcookbook.com/dumpling-soup-dushbere/#comment-25111 Nargiz Tue, 09 Nov 2010 04:32:55 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-25111 I could never imagine that one day I'd cook Dushbere :) But I did it !!! All I needed to do is to follow your recipe! You are doing a great job, Farida... Thanks... ~Nargiz I could never imagine that one day I’d cook Dushbere :) But I did it !!! All I needed to do is to follow your recipe!

You are doing a great job, Farida…

Thanks…

~Nargiz

]]> By: FARIDA http://www.azcookbook.com/dumpling-soup-dushbere/#comment-24039 FARIDA Wed, 29 Sep 2010 21:36:15 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-24039 HAYDEN: Thank you for your comment. dumplings are universal, aren't they:) Traditionally, dushbere is made with meat filling, and never with vegetables. It won't have the same taste with vegetables, but if you don't eat meat, that vegetables is the way to go. Enjoy!:) HAYDEN: Thank you for your comment. dumplings are universal, aren’t they:) Traditionally, dushbere is made with meat filling, and never with vegetables. It won’t have the same taste with vegetables, but if you don’t eat meat, that vegetables is the way to go. Enjoy!:)

]]> By: Hayden http://www.azcookbook.com/dumpling-soup-dushbere/#comment-24026 Hayden Wed, 29 Sep 2010 06:14:40 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-24026 Dear Farida... Thank you for posting up this recipe. It reminds me of how my grandmother used to make a Korean dumpling dish very similar to Dushbere; called manduguk, only the dumplings she made were a bit bigger. (now deceased; sorry didn't mean to bring a tragic event up). I'll give this a try... maybe even make this on a special occasion. However I was wondering... is it possible to substitute the meat filling for a vegetable based filling? Thank You. (smiles and blessings) Dear Farida…

Thank you for posting up this recipe. It reminds me of how my grandmother used to make a Korean dumpling dish very similar to Dushbere; called manduguk, only the dumplings she made were a bit bigger. (now deceased; sorry didn’t mean to bring a tragic event up). I’ll give this a try… maybe even make this on a special occasion.

However I was wondering… is it possible to substitute the meat filling for a vegetable based filling?

Thank You. (smiles and blessings)

]]> By: AZ Cookbook - Food From Azerbaijan & Beyond » Lamb Patties from Lenkeran (Shami) http://www.azcookbook.com/dumpling-soup-dushbere/#comment-18974 AZ Cookbook - Food From Azerbaijan & Beyond » Lamb Patties from Lenkeran (Shami) Fri, 12 Feb 2010 04:34:51 +0000 http://azcookbook.wordpress.com/2008/01/26/dumpling-soup-dushbere/#comment-18974 [...] Put the meat and peeled whole onions in a medium saucepan. Fill the pan with enough water to cover the ingredients completely. Add a pinch of salt.  Bring to a boil and cook, maintaining a gentle boil, for about 30 minutes, or until the meat is cooked. It should be tender and should not be pink inside). Strain on a fine-mesh sieve (reserve the strained broth for other uses, such as for dushbere). [...] [...] Put the meat and peeled whole onions in a medium saucepan. Fill the pan with enough water to cover the ingredients completely. Add a pinch of salt.  Bring to a boil and cook, maintaining a gentle boil, for about 30 minutes, or until the meat is cooked. It should be tender and should not be pink inside). Strain on a fine-mesh sieve (reserve the strained broth for other uses, such as for dushbere). [...]

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