Azerbaijan’s tiny dumplings, known as dushbara, are made by filling small squares of thin dough with seasoned ground meat. They are served with garlic yogurt and dried-mint butter, and are also enjoyed at breakfast.
Knead the flour with the egg, salt, and a little water to make a firm dough.
Mix the ground meat with the grated onion and salt.
Roll the dough thin and cut it into small squares. Place a pinch of filling in the center of each square, then press the edges together to seal.
Boil the dumplings in salted water for 5 minutes, then drain. Serve with crushed garlic mixed into yogurt and melted butter flavored with dried mint.
Roll the dough as thinly as possible; thick dough can become tough when boiled. Press the edges firmly together when sealing the squares, or they may open in the water and release the filling. Allergens: contains wheat (gluten), egg, and dairy (yogurt and butter).
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