Dyushbara are such Azerbaijani dumplings. They must be small. The smaller the duchbar, the higher the class of the cook. And the kutaba dough (it's flat patties) should be thin. The thinner the dough, the brighter the taste of the filling. And the filling is the most diverse. There are kutabs with herbs, meat, pumpkin... And sturgeon kebabs are good with narsharab - a thick sauce made from pomegranate juice. Yes, a lot of wisdom in Azerbaijani cuisine!