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These stuffed dumplings are as tiny as you can make 'em. Beloved in Baku, traditional dyushbara are stuffed with mutton and served in a meaty broth. We can do better! Here we're skipping the lamb, eggs and oil, and instead using 100% whole durum wheat and homemade soy yogurt for the dough, stuffing them with tasty spinach, potato, garlic and dill, and cooking them in an aromatic vegan broth. The Azeri tradition serves up dyushbara with a vinegar-garlic finishing sauce on the side. Dyushbara are fun to make so fold them with friends and make a party of it!

Vegetarian Dyushbara, Tiny Dumplings in Broth