Dushpara Dumplings in Tomato broth

Tender beef dumplings in a rich, tangy tomato and pomegranate sauce are the ultimate Bhukarian comfort food. Hand-rolled dumplings are filled with spiced beef and gently simmered in a fragrant tomato sauce, with chickpeas and a hint of sweet-tart pomegranate molasses for depth. Perfect for family dinners, Shabbat, or any cozy night at home.

This recipe is full of flavor without being complicated — the perfect blend of hearty, warm, and fresh.

For more recipes like this including full Jewish food stories check out my Substack, Beyond Babylon.

Dushpara Beef Dumplings in Tomato Sauce

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Rest time 30 minutes mins

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Servings

6 servings

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Ingredients

Dough

• 2½ cups all-purpose flour
• 1 large egg
• 1 teaspoon kosher salt
• ½ cup water adjust as needed
• 1 tablespoon olive oil
• 1 teaspoon vinegar

Filling

• ½ pound 250 g minced beef
• 1 small onion finely chopped
• 1 egg yolk
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste

Tomato & Pomegranate Sauce

• 1 pound 450 g beef cubes
• 1 onion chopped
• 1 cup cooked or canned chickpeas drained
• 2 tablespoons tomato paste
• 2 cups chopped fresh or canned tomatoes
• 1 teaspoon paprika
• 1 –2 tablespoons pomegranate molasses
• 2 cups water or as needed for simmer
• Kosher salt and freshly ground black pepper to taste

Instructions

Make the Dough

• Combine flour and salt in a large bowl. Add egg, water, olive oil, and vinegar, mixing until a soft dough forms. Knead briefly until smooth and elastic. Cover and let rest at room temperature for 30 minutes.

Prepare the Filling

• In a medium bowl, mix minced beef, chopped onion, egg yolk, cumin, salt, and pepper. Chill until ready to assemble dumplings.

Make the Sauce

• In a large pot, sauté chopped onions until soft. Add beef cubes and brown evenly. Stir in chickpeas, tomato paste, chopped tomatoes, paprika, and pomegranate molasses. Add water to reach desired sauce consistency. Season with salt and pepper. Simmer gently for 1½–2 hours until beef is tender and sauce is rich and fragrant.

Form the Dumplings

• Roll rested dough thin on a lightly floured surface. Cut into 2-inch (5 cm) circles. Place a small spoonful of filling in the center of each circle. Fold and pinch tightly to seal, forming small dumplings.

Cook the Dumplings

• Bring a pot of salted water or some of the simmering sauce to a gentle boil. Add dumplings and cook for 3–4 minutes until they float and are cooked through.

Serve

• Spoon the dumplings into bowls and ladle tomato-pomegranate sauce over the top. Garnish with fresh parsley or cilantro. Serve immediately.