Dushbara Mahsul (Düşbərə Məhsul) — Azerbaijani Harvest Dumpling Soup with Beans

• 320 gall-purpose flour
• 160 mlwater (room temperature)
• 1egg (large)
• 6 gfine salt
• 250 gground beef (85–90% lean)
• 150 gground lamb (adds traditional richness)
• 120 gyellow onion (grated on the fine side)
• 15 gfresh cilantro (finely chopped)
• 10 gfresh dill (finely chopped)
• 1 tspblack pepper (freshly ground)
• 480 gcanned white beans (drained and rinsed (about 2 x 400 g cans))
• 1500 mlbeef stock (low-sodium)
• 30 gtomato paste
• 25 gunsalted butter
• 120 gcarrot (small dice)
• 80 gcelery (small dice)
• 12 ggarlic (minced (about 3 cloves))
• 1 tspground turmeric
• 2 leafbay leaf
• 30 mllemon juice (about 2 tbsp)

Instructions

1. 1

   Make the dumpling dough by mixing the flour and salt in a bowl, then adding the egg and water. Knead for 8–10 minutes until smooth and springy, then cover and rest for 30 minutes so the gluten relaxes and the dough rolls thin without shrinking.

2. 2

   Prepare the filling by combining ground beef, ground lamb, grated onion, cilantro, dill, salt, and black pepper. Mix vigorously for 1–2 minutes until the mixture becomes slightly tacky; this helps the tiny dumplings stay juicy and cohesive during simmering.

3. 3

   Build the soup base by melting the butter in a heavy pot over medium heat, then adding diced onion, carrot, and celery. Cook for 8–10 minutes, stirring often, until softened and lightly golden; this creates sweetness and depth without needing extra salt.

4. 4

   Stir in the garlic and turmeric and cook for 30 seconds until fragrant, then add the tomato paste. Cook the paste for 1 minute to remove raw acidity, then pour in the beef stock and water while scraping the bottom of the pot to release any browned bits.

5. 5

   Add bay leaves, salt, and black pepper, then bring the pot to a gentle boil. Reduce to a steady simmer for 15 minutes so the vegetables soften fully and the broth becomes rounder and more aromatic.

6. 6

   Roll and shape the dushbara while the broth simmers: divide the rested dough into 2 pieces and keep one covered. Roll the first piece very thin (about 1 mm), dusting lightly with flour only as needed, then cut into 2 cm squares for classic tiny dumplings.

7. 7

   Fill each square with about 2 g of meat filling (roughly 1/2 tsp) placed in the center. Fold corner to corner into a triangle, press out air, then bring the two ends together and pinch firmly; repeat with remaining dough, keeping finished dumplings under a towel so they do not dry out.

8. 8

   Add the drained beans to the simmering broth and cook for 5 minutes to heat through and let them absorb flavor. Keep the soup at a gentle simmer rather than a rolling boil, because vigorous bubbling can break the dumplings and cloud the broth.

9. 9

   Slide the dumplings into the pot in 3–4 batches, stirring gently between additions so they do not stick to the bottom. Simmer for 8–10 minutes after the last batch, until the dumplings float and the meat is cooked through; the broth should look slightly thickened from the dough.

10. 10

    Turn off the heat and stir in the chopped dill, chopped cilantro, and lemon juice. Let the soup stand for 5 minutes before serving so the herbs bloom and the dumplings finish hydrating without overcooking.