Dushbara

Ingredients

• 300 g plain flour
• 1 egg
• 120 ml water
• 1/2 tsp salt for the dough
• 250 g minced lamb
• 1 small onion, grated
• 1/2 tsp salt for the filling
• 1/4 tsp black pepper
• 1/2 tsp ground coriander
• 1.2 litres lamb or beef stock
• 20 g butter
• 1 tsp dried mint
• 2 tbsp chopped coriander
• 3 tbsp white wine vinegar mixed with 2 crushed garlic cloves

Before you cook

• Grate the onion and squeeze out most of its juice so the filling is not wet.
• Mix the vinegar with the crushed garlic and set it aside to infuse.
• Chop the fresh coriander.
• Flour a large tray for the finished dumplings.

Steps

1. Mix the flour and salt, beat in the egg and water, and knead for 10 minutes to a very firm dough.
2. Wrap the dough and rest it for 30 minutes, so it rolls out without springing back.
3. Mix the minced lamb with the grated onion, salt, pepper and ground coriander.
4. Roll a quarter of the dough out on a lightly floured surface until it is only about 1 mm thick.
5. Cut the sheet into 2 cm squares with a knife or pastry wheel.
6. Put a bead of filling the size of a lentil on each square.
7. Fold each square into a triangle and press the edges tightly shut.
8. Bring the two bottom corners of the triangle together and pinch them so the dumpling curls into a tiny ring.
9. Lay the finished dushbara on the floured tray and work through the rest of the dough the same way.
10. Bring the stock to a boil in a wide pot and taste it for salt.
11. Drop the dushbara into the boiling stock in two batches, stirring once so they do not sink and stick.
12. Simmer them for 5 minutes, until they float and the dough turns translucent.
13. Stir in the butter and crush the dried mint between your fingers as you add it.
14. Ladle the dumplings and broth into bowls and scatter over the chopped coriander.
15. Put the garlic vinegar on the table so each person can sharpen their own bowl.