Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the rattling galley of a steam‑powered vessel, gears hiss and copper pipes hum as tiny dumplings are folded with precision. Dushbara, the Georgian‑Azerbaijani broth with miniature parcels of meat, becomes a mechanical marvel — each dumpling a cog in the great machine of flavor, floating in golden broth that warms weary travelers.
Dushbara is a traditional dish from the Caucasus, especially Azerbaijan and Georgia, consisting of small meat‑filled dumplings simmered in broth. The dumplings are tiny, often no larger than a fingernail, and are served in a clear, aromatic soup. It is considered both a comfort food and a culinary art, requiring patience and skill to prepare.
Recipe Categories
Ingredients
- 300 g ground lamb or beef
- 1 medium onion, finely grated
- Salt and black pepper to taste
- 300 g flour
- 1 egg
- 100 ml water
- 1.5 liters beef or chicken broth
- Fresh herbs (cilantro or parsley) for garnish
Preparation
- Mix ground meat with grated onion, salt, and pepper.
- Prepare dough with flour, egg, and water; knead until smooth.
- Roll dough thin and cut into small squares.
- Place a tiny portion of meat filling on each square, fold, and seal tightly.
- Bring broth to a boil, add dumplings, and simmer until cooked (about 10–15 minutes).
- Garnish with fresh herbs and serve hot.
Nutritional Facts (per serving, approx.)
- Calories: 320
- Protein: 18 g
- Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 2 g
Tips & Variations
- Make dumplings very small for authenticity.
- Use chicken filling for a lighter version.
- Add garlic or chili to the broth for extra depth.
- Serve with vinegar or yogurt on the side.
Next Steps
Do you like our recipe? You can find more recipes in the Soups & Stews category here.