Azerbaijani Dushbara-Inspired Lamb Dumpling Soup

Ingredients

• 1 cup all-purpose flour
• 1 egg
• 3 tbsp water
• 6 oz ground lamb
• 1/4 small onion, grated
• 1 garlic clove, grated
• 3 cups chicken stock
• 1 tsp ground coriander
• 1 tbsp chopped cilantro
• 1 tbsp chopped mint
• 1 tsp lemon juice
• Salt and black pepper

Steps

1. Mix flour, egg, water and a pinch of salt into a firm dough; cover and rest 10 minutes.
2. Combine lamb, onion, garlic, coriander, salt and pepper.
3. Roll dough very thin, cut small squares, add a pea-sized filling to each and pinch into tight dumplings.
4. Bring stock to a gentle simmer and add dumplings in batches.
5. Cook until dumplings float and lamb reaches 160F, about 6 minutes.
6. Stir in herbs and lemon juice, then divide soup between two bowls.

Allergen note: Contains egg and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.