ADishIndependent states
Dushbara
Tiny meat dumplings cooked in lamb broth — they say a good spoonful should hold ten or twelve.
For dushbara, thinly rolled dough is cut into small squares, a little minced meat is placed on each and the edges are folded into tiny "ears", which are then cooked in lamb-bone broth.
Their size shows the cook's skill: the smaller, the more prized.
They are served with garlic vinegar and dried mint and are a favourite in winter and on wedding mornings.
Sources
Updated: October 2, 2026