Dushbara

Dushbara (also spelled as Dushpara) is a traditional Azerbaijani dish, a type of dumpling that is popular in the Caucasus region and other areas with Azerbaijani influence.

Etymology

The word Dushbara in Azerbaijani means small dumplings. It is derived from the Persian words Dush (meaning to dip) and Bara (meaning a piece of bread).

Preparation

Dushbara is made by filling small pieces of dough with ground meat (usually lamb or beef), onions, and spices. The dumplings are then boiled in a broth, often with vegetables and herbs. The dish is typically served with vinegar and garlic sauce, and sometimes with dried mint on the top.

Cultural Significance

Dushbara is a staple dish in Azerbaijani cuisine and is often served during special occasions and traditional celebrations. It is also a common dish during the cold winter months, as it is considered a hearty and warming meal.

Variations

There are several regional variations of Dushbara across the Caucasus and Central Asia. In some regions, the dumplings are made larger and filled with different types of meat or vegetables. Some variations also include different types of sauces or broths.

See Also

• Azerbaijani cuisine
• Dumpling
• Caucasian cuisine