Azerbaijani Dushbara: Lamb Dumplings in Clear Broth with Mint

To make the dough, combine 1 cup all-purpose flour and 1/4 teaspoon salt in a bowl. Gradually add 1/4 cup water, mixing until a firm dough forms. Knead on a lightly floured surface for 5 minutes until smooth. Cover and let rest for 20 minutes.

For the filling, combine 8 ounces ground lamb, 1/4 cup finely minced yellow onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Mix well.

Roll out the rested dough very thinly on a lightly floured surface, about 1/16 inch thick. Cut the dough into small 1-inch squares.

Place a tiny amount (about 1/4 teaspoon) of the lamb filling in the center of each dough square. Fold the square into a triangle, pressing the edges to seal. Bring the two bottom corners of the triangle together and pinch to form a small, tortellini-like dumpling.

In a large pot, bring 6 cups beef broth to a gentle simmer over medium heat. Carefully add the dushbara dumplings to the simmering broth.

Cook the dushbara for 8-10 minutes, or until the dumplings float to the surface and the lamb filling is cooked through. Do not boil vigorously, as this can break the delicate dumplings.

Ladle the dushbara and broth into individual serving bowls. Garnish generously with 1/4 cup fresh chopped mint before serving.