Mutton – 108 g; wheat flour – 40g; egg – 114; onions – 18 g; coriander leaves – 25 g or dried mint – 1 g; grape vinegar, pepper and salt to taste.
Dushbara is a dish of Azerbaijani dumplings. The stock is prepared from bones while the meat is minced together with onions and spices to make the filling. Roll tight unleavened dough 1 mm thick and cut into uniform squares. Put 2-3 g of the filling in the middle of each square. Fold the squares lengthwise or diagonally. Bend back the ears. Boil in the stock for some 5 minutes so that the dumplings rise to the surface. At home dyushbara dumplings are usually made very small so that you can scoop four or five of them with a table spoon at a time. Grape vinegar with garlic is served separately and the dumplings are seasoned with coriander leavesor dried mint.