Tushbera
Tajik dumplings in broth with herbs, boiled in thin dough and served in a bowl.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a stiff dough from the flour, egg, water and salt and work it fifteen minutes.
Cover the dough and rest it forty minutes; that is what makes it pliable.
Chop the lamb and tail fat by knife into a fine crumb.
Mix the meat with finely chopped onion, cumin, salt and pepper.
Roll the dough until translucent and cut five-centimetre rounds.
Fold the dumplings, sealing the edge and bringing two corners together into a ring.
Cook them in the boiling broth for eight minutes and serve them in a bowl with katyk and coriander.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.