Spicy tomato broth with lamb’s-ear dumplings

Spicy tomato broth with lamb’s-ear dumplings

Goosh bareh

By
From
Saraban
Serves
6
Photographer
Mark Roper

Simmering pasta dumplings in a tasty broth is an idea that dates back more than fifteen hundred years in Persian cooking. The name of this dish refers to the crescent shape of the dumplings, which are said to resemble lamb’s ears. The broth itself is a little spicy, reflecting its origins in Azerbaijan to the north-west.

It might seem tedious to poach the dumplings separately from the soup, but as starch inevitably leaches out of pasta dough, doing it this way results in a much clearer broth and finer flavour.

Dried-lime powder is available from Middle Eastern food stores and some good providores.

Ingredients

Quantity Ingredient
4 vine-ripened tomatoes, peeled and seeded
1 generous teaspoo tomato paste
1 litre good quality chicken stock
1 teaspoon see method for ingredients
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
sea salt
freshly ground black pepper
splash verjuice, (optional)
1/4 cup snipped chives
sumac, to garnish
2 tablespoons Saffron liquid

Dough

Quantity Ingredient
150 grams self-raising flour
sea salt
2 small eggs
2 tablespoons cold water

Stuffing

Quantity Ingredient
300 grams lean minced lamb
1 shallot, finely diced
or 1 small garlic clove, finely chopped
1/2 teaspoon ground coriander
ground allspice
freshly ground black pepper
1/2 teaspoon sea salt
extra-virgin olive oil

Method

  1. To make the dough, sift the flour and salt into a bowl and make a well in the centre. Crack in the eggs and add the water, then use your hands to bring the dough together. Knead for a few minutes on a work surface, just until the dough is smooth. Cover the dough and refrigerate for 30 minutes.
  2. To make the stuffing, combine all the ingredients in a large bowl and knead thoroughly for at least a minute. When everything is well combined, cover and refrigerate for 30 minutes.
  3. When ready to make the lamb’s ear dumplings, divide the dough into 2 portions. Working with one portion at a time, roll the dough out as thinly as you can. Use a 9 cm pastry cutter to cut out 12 rounds from each piece of dough.
  4. Place a spoonful of filling across the centre of each round and brush the edges with a little water. Fold one side edge in, just to cover the end of the filling.
  5. Now fold the edge in front of you over the filling to create a lopped-off crescent – the lamb’s ear – and press gently to seal. Cover the dumplings with a damp tea towel as they are completed. You should make 24 dumplings in total.
  6. When ready to serve, add a splash of verjuice (or lime juice, if you didn’t use the lime powder) to the soup and adjust the seasoning to your liking. Slip 4 dumplings into each bowl and ladle on the hot soup. Sprinkle on the snipped chives and sumac and serve straight away
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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