Turkish-Style Dough Pockets with Feta and Ground Lamb Sauce

Ingredients

• 300 g flour
• 3 eggs
• 2 EL olive oil
• 1 pinch salt
• flour (for working surface)
• 1 Carrot
• 350 g sheep cheese
• 1 Garlic clove
• 1 EL chopped pine nuts
• 0.5 bunch freshly chopped parsley
• 0.5 bunch freshly chopped mint
• 2 EL plain yogurt
• white pepper (from grinder)
• Sweet Paprika Powder
• 1 bunch spring onions
• 2 Garlic cloves
• 300 g plain yogurt
• 500 g ground lamb
• 1 EL olive oil
• 2 EL freshly chopped parsley

Instructions

1. 1.

   Knead all dough ingredients together, shape into a ball and wrap in plastic film to rest for 30 minutes. If the dough is too dry, add a little water.

2. 2.

   Meanwhile, peel and grate the carrot finely, mix with crumbled sheep cheese. Peel the garlic, press it, then stir in pine nuts, herbs, yogurt and season with pepper and paprika.

3. 3.

   For the sauce, trim and wash spring onions, cut into thin rings. Peel and press the garlic, mix with yogurt.

4. 4.

   Roll out the dough on a floured surface as thinly as possible, cut into ~4 cm squares and place 1/2 tsp filling in the center of each square.

5. 5.

   Fold the four corners of each dough piece toward the center and pinch the tips and edges together star-shaped.

6. 6.

   Sauté ground lamb in a hot pan with oil until crumbly, add spring onions and parsley and cook. Stir in half of the garlic yogurt mixture and season with salt and paprika. Simmer for 2 minutes over medium heat and remove from heat.

7. 7.

   Bring plenty of salted water to a boil in a pot, cook the dough pockets for 4 minutes, lift with a slotted spoon, drain well and serve on preheated plates. Pour the lamb sauce over them and serve the remaining garlic yogurt separately. Garnish with mint leaves and serve.