Dushbara

Sift the flour, sprinkle with salt, crack the egg, add water, mix first with a spoon and then knead a normal dough by hand.

Make 3 balls from the dough. Roll out the dough slightly thicker than thin.

Cut into 2x2 cm thick squares, put 2-3 g of filling and fold.

Chop the onion, sprinkle with salt and fry in oil until golden brown.

Add water (broth) to the fried onion and add salt. When the water (broth) boils, frequently add the folded dushbaras to the water one by one. Stir as you add so they don't stick to each other. Check the salt again. Boil for 15-20 minutes.

Add dried mint when almost ready.