Dushbara

Step 1: Make the broth a day ahead: put 2 ¼ lb lamb bones, 10 ½ cups water, 1 onion and 2 bay leaves in a pot, bring to the boil, skim, then simmer gently, uncovered, for 3 hours. Strain, season with 1 tsp salt, cool and chill overnight. Lift off the fat the next day.

Step 2: Mix 12 ½ oz plain flour and ½ tsp salt, add 1 egg and ½ cup cold water and knead to a firm, smooth dough. Cover and rest for 30 minutes.

Step 3: Mix 12 ½ oz minced lamb with 1 onion, ¾ tsp salt and ½ tsp black pepper until sticky. Keep it in the fridge until you need it.

Step 4: Roll a quarter of the dough very thin, about 1 mm, and cut it into 2.5 cm squares.

Step 5: Put a chickpea-sized blob of filling on each square. Fold into a triangle, press the edges shut, then pinch the two long corners together. Set on a floured tray. Repeat with the rest of the dough.

Step 6: Bring the broth to a rolling boil. Add the dumplings and cook for 5–6 minutes after they rise to the surface, until a test one has firm, fully grey filling that is steaming hot (160°F).

Step 7: Mix 3 cloves garlic with 4 tbsp white wine vinegar. Ladle dumplings and broth into bowls, rub 2 tsp dried mint between your palms over each and add 1 tsp sumac if you like. Pass the garlic vinegar round for everyone to add a few drops. Freeze any uncooked dumplings on the tray, then bag them; cook from frozen for 8 minutes.