Azerbaijani Dushbara | Mini Dumpling Soup with Mint, Garlic, and Yogurt

Knead the flour, egg, and salt into a firm dumpling dough. Mix the ground beef, grated onion, salt, and black pepper for the filling. Roll the dough into a thin sheet and cut it into small squares about 2 centimeters wide. Place a pinch of filling in the center of each square and fold it into a triangle to seal.

Place the cubed beef in a pressure cooker and add enough water to cover it. Lock the lid and cook over low heat after the pressure indicator rises. Strain to obtain a clear broth.

Pour the strained broth into a pot and bring it to a boil. Add the prepared dushbara one at a time, and cook over low heat once they float to the surface.

Mix the crushed garlic with the strained yogurt and spoon it over the soup. Melt the butter, fry the dried mint in it, then pour it over the soup and serve hot.