Sensational soups from Azerbaijan

Cooks’ use of tart fruits as flavorings and of generous amounts of fresh herbs give Azerbaijani soups a distinctive flavor.

By FAYE LEVY, YAKIR LEVY
November 29, 2017 19:21
Meat dumpling soup - dushbere

Meat dumpling soup - dushbere. (photo credit: YAKIR LEVY)

 
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We learned to prepare dushbara, Azerbaijan’s most popular soup, made of lamb dumplings in a light broth, in a cooking class taught in Los Angeles by Feride Buyuran. Buyuran, the author of Pomegranates and Saffron – A Culinary Journey to Azerbaijan, emphasized that the tortellini-like dumplings should be tiny, and that making perfect ones requires practice and patience. Yet even though none of us in the class had ever made dushbara before, the soup was superb.

In Baku, the capital of Azerbaijan, we discussed how to prepare dushbara over lunch with Leyla Rakhmanova, the author of Cuisine d’Azerbaidjan. She mentioned that you can make the filling for the dumplings from beef or veal in addition to lamb. (See recipe.)

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