RECIPE
AZERBAIJANI Dumpling Soup by Cathy Katin-Grazzini
Serves 4-6
|
Prep time 2 hours
|
Cook time 30 minutes
Dyushbara stuffed dumplings are as tiny as you can make them. Beloved throughout Azerbaijan, traditional dyushbara are stuffed with mutton and served in a meaty broth. But we can do better! In our plant-based version we’ll use whole durum wheat or white whole wheat and homemade soy yogurt for the dough instead of white flour, eggs, and oil. And we’ll stuff the tortellini-like dumplings with spinach, potato, garlic and dill, instead of mutton. Then we cook the dumplings in an aromatic vegan broth. In classic Azerbaijanii tradition dyushbara is accompanied by a vinegar-garlic sauce to dip the dumplings into if you like. Any excuse for a cooking party is my idea of fun, so invite some friends over and make a dyushbara party of it! Pasta 300 grams (about 2 1/8 cups) whole durum wheat (chappati) flour or whole white wheat flour ¼ teaspoon ground turmeric 1/2 teaspoon shiro (mild, white) miso paste 200 grams (about 2/3 cup) soy yogurt, drained well Filling 2 medium organic russet potatoes, whole and unpeeled 1 medium yellow onion, peeled and cut in quarters A small handful of fresh thyme, rosemary, sage sprigs, singly or combined 1 pound fresh spinach, steamed, cooled, squeezed to yield ¾ cup, chopped finely OR ¾ cup defrosted and squeezed frozen chopped spinach 1 head garlic, dry roasted and peeled 2 tablespoons nutritional yeast 2 tablespoons fresh dill, finely chopped OR 1 tablespoon dried mint Freshly ground black pepper, to taste 3 tablespoons shiro (mild, white) miso paste, or to taste
VEGWORLD
Broth 1 large yellow onion, peeled and cut in quarters 2 stalks celery, cut in 2-inch sections 1 carrot, cut in 2-inch sections 1 entire leek, well cleaned and cut in 2-inch sections 2 cloves garlic, peeled 2 bay leaves 1 big handful fresh dill and/or parsley, roughly chopped 1 tablespoon tomato paste, dissolved in 2 tablespoons water ¼ teaspoon saffron filaments, crushed 3 quarts water Freshly ground black pepper to taste 4 tablespoons shiro (mild, white) miso, or to taste, diluted in the hot broth Optional finishing sauce ½ cup red or white wine vinegar mixed with 2-3 garlic cloves, finely minced
42
January/February 2022
