Dushbara Bakinskie (Baku Micro-Dumplings in Clear Saffron-Mint Broth) – Authentic Azerbaijan Recipe
Caspian Baku pride: delicate dumplings swimming in a fragrant broth dusted with dried mint and saffron.
- Country of Origin
- 🇦🇿 Azerbaijan (Caucasus, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Bite-sized meat-filled dumplings, Clear golden broth, Red wine vinegar-garlic dip on the side, Dried spearmint (nana), Saffron threads
Ingredients for Dushbara Bakinskie (Baku Micro-Dumplings in Clear Saffron-Mint Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized meat-filled dumplings, prepped into bite-sized pieces
- 1.5 cups clear golden broth, washed and trimmed
- 1 cup red wine vinegar-garlic dip on the side
- 1 medium onion and 3 cloves garlic, finely minced with dried spearmint (nana)
- 1.5 tbsp traditional Azerbaijan seasoning (saffron threads, turmeric, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash bite-sized meat-filled dumplings and mix in a bowl with dried spearmint (nana), saffron threads, turmeric, black pepper, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with clear golden broth into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon red wine vinegar-garlic dip on the side generously over the top and serve warm.