Comments on: Dumpling Soup (Dushbere)

By: AZ Cookbook - Food From Azerbaijan & Beyond » Lamb Patties from Lenkeran (Shami)

Fri, 12 Feb 2010 04:34:51 +0000

[...] 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: Elika

Elika — Sun, 20 Sep 2009 18:24:35 +0000

Dear Farida
Just made this. It is just like my granma used to make! She gave me the recipe but i had lost it. She used spinach with tomotoe paste for the sauce. Yummy! aash maast next

By: fuad

fuad — Thu, 15 Jan 2009 06:31:39 +0000

Buy the way, Farida, do you by any chance have a recipe of Fisinjan? (donnow the right spelling though). Would appreciate to have it. Cheers. Fuad.

By: farida

farida — Wed, 14 Jan 2009 21:12:29 +0000

Fuad, welcome to my blog. Dushbara is my favorite too. It’s addictive. Whoever tries it for the first time, falls in love with it. Good luck making your favorite dish:)

By: fuad

fuad — Wed, 14 Jan 2009 13:51:51 +0000

Thank youuuuu soooo much! As a real bakunian I am going to prepare my favoutit meal over the comming weekend.
Everyone knows in Baku when I go back there, dushbara is number one in the list of my orders)))) pomidor-badimjan dolmasi is second….. I better stop right now)))

By: farida

farida — Thu, 08 Jan 2009 20:28:36 +0000

Lala, you are absolutely right. I just remembered that I’ve seen dushbara wrapped the way you described in Baku. Thanks for reminding me. Interesting to learn about the broth you described. Sounds delicious and authentic. Thank you for sharing!

By: Lala

Lala — Thu, 08 Jan 2009 05:05:31 +0000

Well Bakuvians fold it two times in a shape of square and then seal two edges together. The whole point is to have it very small, supposedly 7-8 dushbaras should “fit” in a table spoon. Dushbara should be cooked in a boiled salty water, once it’s ready butter, chopped cilantro should be added. It’s usually served with vinegar and chopped garlic (depends on taste)… I’ve never heard of broth you use in your recipe. But I know some people prepare it on meat or chicken broth…

By: farida

farida — Wed, 07 Jan 2009 08:21:27 +0000

Lala, thanks for your comment. I am curious about the way you wrap dushbara. Honestly, I didn’t know there is another way to do it, but live and learn:) I know gyurza is wrapped differently, but not dushbara. Please share your method. As to the broth, onions-tomato paste version is cooked in our family and I have tried this version in other homes in Baku too. I am not sure if it is regional or not - this is something I need to investigate. I have also tried dushbara where only turmeric (sarikok), or zafaran or chopped fresh tomato is added to broth. I find the onion-tomato makes the soup tastier. What is your method of making dushbara broth? I am curious and open to new ideas:) Thanks again.

By: lala

lala — Mon, 05 Jan 2009 18:28:46 +0000

Back in Baku we wrap dushbara slightly different and don’t add tomato sauce and onion to the broth. Is it specific for certain part of Azerbaijan to prepare it this way?
thanks!

By: farida

farida — Wed, 02 Apr 2008 17:06:54 +0000

Girls Life: Thank you for visiting. Glad you like the recipe.

Katie: Thank you! The soup is delicious - honestly, it is not the easiest soup to make but the time and effort is usually worth it, at least for my family, who can’t stop eating it:)