Dushbara

Prepare the Dough (if making homemade)

In a large bowl, combine the flour and salt. Make a well in the center and add the water and egg. Mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

In a large mixing bowl, combine the ground lamb or beef, finely chopped onion, minced garlic, chopped cilantro, chopped dill, ground cumin, ground black pepper, and salt. Mix well until all ingredients are evenly distributed.

Make the Dumplings

If using homemade dough, roll out the dough on a lightly floured surface to a thin sheet. Cut the dough into small squares, about 2 inches by 2 inches.

If using wonton wrappers, place them on a clean surface.

Place a small spoonful of the filling in the center of each dough square or wonton wrapper.

Fold the dough over the filling to form a triangle, pressing the edges to seal. Bring the two corners of the triangle together and press to seal, forming a small hat shape.

Prepare the Broth

In a large pot, bring the beef or lamb broth to a boil. Add the halved onion, minced garlic, bay leaf, salt, and pepper. Reduce the heat and let it simmer for about 15 minutes.

Cook the Dumplings

Carefully drop the prepared dumplings into the simmering broth. Cook for about 10-15 minutes, or until the dumplings are cooked through and float to the surface.

Serve

Remove the onion and bay leaf from the broth. Ladle the dushbara into bowls and garnish with freshly chopped cilantro or dill. Serve hot with vinegar or lemon juice on the side.