Persian Ravioli Soup (Gushe Barreh)

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1 hour 6 Servings Print RecipeEmail Recipe


1 1⁄4teaspoonsalt (divided)
1 1⁄4quartwater
1⁄2teaspoonground cinnamon (divided)
1teaspoondried mint
5tablespoonfresh parsley (chopped)
1⁄2poundvery lean lamb (finely chopped - you may also use beef)
1smallonion (grated)
  plain yogurt (optional)


To make the dough, sift the flour and 1/4 tsp salt in a bowl. Make a hollow in the center of the flour. Gradually add about 1/3 cup of water and mix well with a fork or your hands. Turn the dough onto a lightly floured board and knead well until the dough is smooth. Put the dough in the bowl, cover with a cloth towel and let the dough rest for 10 minutes.

To make the filling, put the beef or lamb in a bowl, add the grated onion, 1 teaspoon of salt, pepper and 1/4 teaspoon of cinnamon and mix well.

Divide the dough into three parts. On a floured board, roll out one part of the dough into a rough circle about 12 to 14 inches in diameter. Cut the dough into 1.5-inch squares. Put half a teaspoonful of the meat mixture in the center of each square and place another square on top (like a sandwich). Pinch the four edges of these ravioli squares together well with your fingers or a fork.

Lightly salt the remaining water, bring to a boil and add the ravioli squares. Let them boil for 15 minutes or until done. Add the remaining 1/4 teaspoon cinnamon, mint and parsley to the pan just before removing it from the heat. Season the soup with vinegar to taste. Some people like to eat this soup with yogurt.

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