Azerbaijan's delicate dumpling soup dushbara features lentil-sized meat dumplings poached in their own broth and finished with garlic yoghurt. Making the broth in a pressure cooker cuts the usual long simmering time.
Knead a firm dumpling dough from the flour, egg and salt. Mix the minced beef, grated onion, salt and pepper for the filling. Roll the dough into a thin sheet, cut into roughly 2 cm squares, put a pinch of filling in the centre of each and fold into a triangle.
Put the cubed beef in the pressure cooker with enough water to cover it; close the lid and once it starts hissing, cook on low heat. Strain to get a clear broth.
Bring the strained broth to the boil in a pot, drop the dumplings in one by one and once they float to the top, cook them on low heat.
Mix the crushed garlic into the strained yoghurt and spoon it over the soup. Melt the butter, toast the dried mint in it, and pour it on top before serving hot.
Cover the dough with a damp cloth while cutting the squares so it does not dry out. Always strain the broth before boiling the dumplings in it, or the soup will turn cloudy. Allergens: contains wheat (gluten), milk and dairy, egg.
Mantıları 2 santimetrelik kareler halinde kesmek başta zor geldi ama ikinci partiden sonra elim alıştı. Düdüklü tencerede et suyunu sekiz dakikada çıkardım, klasik yönteme göre çok daha hızlı oldu ve tadı yine de derin çıktı.
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