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Azerbaijani Dushbara

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Some friends invited me over for an Olympic potluck, where each guest was tasked with bringing a dish from a different country. Because I can sometimes be a bit of an ass, I dared them to give me the toughest country they could think of. Because they decided call my bluff, they assigned me Azerbajian, which I am pretty sure they got by spinning a globe and randomly pointing at it. I studied the country's cuisine for an hour or so, and this is the dish I decided to cook.


A pomegranate dipping sauce is common in Azerbaijani cuisine, but on grilled meats and fish, not these dushbara. To make the sauce, just salt some pomegranate juice and reduce it until it's 1/4 the volume.



I made a quick veggie stock to boil the dushbara in.



The pasta dough had some yogurt in it.



Mix the dough well and let it rest for about a half hour.



Meanwhile, make the filling.



This mixture reminded me of some Persian meatballs my friends mom makes.



These are meant to be really really small. Supposedly, 5 are supposed to fit on one single soup spoon!!! This was as small as my fingers were physically able to make them.



Making these got me excited for my annual post-thanksgiving tradition.





Boil them in the stock for about 6 minutes.



Serve with some of the broth and a bowl of the pomegranate dipping sauce.



The party was a great time with great food. Thanks for inviting me guys!


It feels good to be back after that long break! I've missed you all so much.

Filling:
3/4 pound ground beef
1 small/medium onion
handful of dill
teaspoon turmeric
In a food processor, mix everything but the meat until it is a paste, then add the meat and pulse till combined.

Dough:
2 3/4 cups flour
1 cup yogurt
1 egg
splash of water
Mix the dough, allow to rest for a half hour, then knead in your pasta roller by rolling it through, folding it over, and rolling it through again. Repeat until smooth, then start thinning it until you get to the thinnest setting. Cut into very small squares. Add like a quarter a teaspoon of filling. Fold corner to corner into a triangle, then touch the far ends of the triangle together to form the shape. (see images) Boil in a quick (or store bought) veggie stock for about 6 minutes until pasta is tender and meat is cooked.

Pomegranate Dip:
Simmer pom juice with a pinch of salt for a few hours till its reduced to 1/4.


6 Comments

Welcome back. Those look pretty good, though I don't think I'd ever be excited to make 1100 tiny tortellini by hand.

Welcome back!

I made your jalepeno popper dogs last night, but without cheese. I always end up losing tons of cheese to the grill. I think it'd be fine if I splurged and bought some super aged extra hard cheese, but instead of risking it I skipped it and they still were great!

But my reason for posting on this page was to request getting the full posts back in the RSS feed. I'm guessing you're a little rusty and today's was a mistake since it started with the last line of instructions for the filling.

Thanks,
Jon

I'm so glad you're back! These look like little purses of deliciousness.

I've never even heard of dushbara, but these look amazing! The day of mass tortellini-making sounds perfect for the holidays--maybe we'll have to adopt that one. Normally we do Christmas eve pizza party, which is also good, but homemade tortellini might just trump the pizza.

welcome back...I sent someone local to your new digs to check out the food, haven't heard back yet. I'm in Ohio so the best I could do is send someone from Westboro down to try your food for lunch.

I got to the bottom of this recipe and did a doubletake...could have sworn that said porn juice. Squinting at the PC too long at work all day can do that sometimes.

Yum!

I can't say that I know much about Azerbaijani cuisine, but from the looks of it, I'm in for this party! Pomegranate sauce: so good!

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