An Azerbaijani workshop and Dushbara recipe

בס"ד

I recently had the pleasure of attending a unique culinary workshop hosted by the Embassy of Azerbaijan in Israel and the Azerbaijan Tourism Board.

 The event took place at the "Bishulon" culinary school in Tel Aviv, where we enjoyed a cozy and delicious winter cooking session led by Chef Motti Yevdayev.

An Azerbaijan native, Chef Yevdayev is well-known for his culinary workshops in Israel and his specialized food tours across Azerbaijan.

Azerbaijani cuisine is a celebration of fresh ingredients, featuring a rich variety of meat and fish dishes. 

While the summer months focus on the abundance of fresh produce, winter is all about comforting, warming meals. 

One of the things the Azerbaijanian kitchen is known of is pickling—turning almost any vegetable into a pickle, making it the perfect balance for the hearty winter dishes.

Alongside the famous Plov (the national dish of saffron rice and meat), the Shah Plov (the "Crown of Rice" wrapped in a golden, crispy crust), and Qutab (savory pastries filled with herbs or pumpkin), you will find the star of our workshop: Dushbara—delicate meat dumplings served in a clear, aromatic broth.

It was fun experiencing by hand the Azerbaijanian cuisine and making those tiny dumplings, and don’t worry I made sure to bring the recipe back for you to enjoy!

Dushbara Recipe by Chef Motti Yevdayev

For the Dough 

500g white flour 

1 egg (optional) 

250ml lukewarm water 

1 tsp salt

For the Meat Filling 

300g ground beef mixed with lamb fat 

1 small onion, very finely chopped or grated 

1 level tsp salt 

A pinch of ground black pepper

 3 tbsp cold water (to soften the mixture)

For the Broth 

2 liters water or chicken/bone stock 

Salt to taste 

Black pepper 

A pinch of turmeric for a golden hue

For Serving and Garnishing 

Crushed garlic 

Freshly chopped dill or cilantro 

High-quality pomegranate molasses (or apple cider vinegar) 

Sumac

Preparation

Preparing the Dough and Filling

 Mix all dough ingredients by hand or in a stand mixer until the dough is smooth, pliable, and not too sticky. Form the dough into small balls and let them rest for a short while. In a separate bowl, mix all the filling ingredients until the mixture is uniform and soft.

Shaping the Dumplings 

Lightly flour your work surface and roll out each ball of dough into a very thin sheet. Cut the dough into small circles or squares. Place a small amount of filling in the center of each piece. Close the dumplings and press the edges firmly to seal them, ensuring the filling is secured during cooking.

Cooking and Serving 

Bring the water or stock to a boil in a large pot. Season with salt, pepper, and turmeric. Gently drop the prepared dumplings into the boiling liquid and cook until they float to the surface. Ladle the dumplings and the hot broth into individual serving bowls.

The Final Touch 

To finish, season each bowl with crushed garlic, fresh herbs, a drizzle of pomegranate molasses, and a sprinkle of sumac. Serve immediately while the soup is steaming hot.