Düşbərə (dushbara soup)

Instructions

1. Knead the flour, egg, salt and lukewarm water into a smooth dough, cover and rest for 30 minutes.
2. Mix the minced lamb, grated onion, salt and pepper to make the filling.
3. Roll the dough very thinly and cut out squares about 3 cm wide, then place a small spoonful of filling in the centre of each.
4. Seal the dumplings by pinching the edges into small triangles or little purses.
5. Bring the stock to a gentle simmer and poach the dumplings for 10 to 12 minutes, until they rise to the surface.
6. Mix the yogurt with the crushed garlic, then serve the soup with a spoonful of garlic yogurt, the mint and the parsley.