Dyushbara

Sift the wheat flour, beat in the egg, add water and half of the salt, and knead into a firm unleavened dough. Cover it and let it rest for 20 minutes.

Mix the ground lamb with very finely grated onion, the remaining salt, and black pepper; the filling should be firm, with no excess liquid.

Divide the dough into 2 parts and roll out each to a thickness of about 1 mm, dusting with flour as needed. Cut the sheets into squares roughly 2×2 cm.

Place 2–3 g of the lamb filling in the center of each square, fold the square in half into a triangle, and pinch the edges tightly, joining the tips; the finished dyushbara should be very small.

Bring the lamb broth to a boil, salt it if needed, drop in the dyushbara one at a time, and stir gently so they don't stick together. Cook for 5–7 minutes after it returns to a boil, until the dough is tender and the dumplings float to the top.

Crush the garlic and mix it with wine vinegar. Ladle the dyushbara together with the broth into hot bowls, sprinkle with dried mint, and serve the garlic vinegar on the side or add it directly just before serving.