Lamb Piroggen and Cucumber Radish Dip

Ingredients

• 250 g flour
• 10 g yeast
• 100 ml lukewarm milk
• 1 pinch sugar
• 1 tbsp oil
• 1 onion
• 1 Garlic clove
• 1 tbsp oil
• 10 g butter
• 200 g ground lamb
• 5 large mushrooms
• 2 tbsp Tomato paste
• Salt
• black pepper (freshly ground)
• 1 egg yolk
• black cumin seeds
• 4 radishes
• 0.25 Cucumber
• 0.25 red bell pepper
• 250 g quark
• 200 g Sour Cream
• 3 tbsp chopped parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Dissolve the yeast in the milk, add sugar to the well, sprinkle some flour over the edges, cover and let rise for 15 minutes.

2. 2.

   Knead in the oil and let rise covered for another 30 minutes. Peel the onion and garlic. Heat butter and oil, sauté both, add ground lamb and cook until crumbly. Clean, chop mushrooms and mix in. Stir in tomato paste and season with salt and pepper.

3. 3.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Roll out the dough on a floured surface and cut circles of 6 cm diameter. Place a spoonful of filling in each circle, fold into half-moons, press edges firmly. Arrange on a greased baking sheet, brush with beaten egg yolk, sprinkle black cumin seeds, let rise again for 20 minutes. Bake in the preheated oven for 15–20 minutes.

4. 4.

   For the dip wash and trim radishes and cucumber, cut into sticks. Dice the bell pepper finely. Mix quark, sour cream, parsley and lemon juice. Season with salt and pepper, serve in bowls and sprinkle vegetable sticks and cubes on top. Serve the piroggen with the dip.