Turkish-Style Lamb Dumplings

Ingredients

• 375 g flour
• 1 egg
• 1 onion
• 250 g ground lamb
• 2 tbsp finely chopped parsley
• Salt
• pepper (ground)
• 4 tsp paprika powder (hot)
• 4 cloves garlic
• 600 g yogurt
• Salt
• 3 tbsp butter
• parsley for serving

Instructions

1. 1.

   Mix flour, egg and a little water to make dough; knead until firm. Divide dough in half, cover with cloth or lid and rest 30 minutes.

2. 2.

   Peel and grate onion; mix with ground lamb, parsley, salt, pepper and 3 tsp paprika. Roll dough thinly, cut into 3–4 cm squares. Place a spoonful of filling on each square, fold corners over to form pyramids, press edges firmly.

3. 3.

   Bring plenty of salted water to boil in a large pot; cook dumplings for about 5–7 minutes until tender.

4. 4.

   Peel garlic cloves and crush with a press; stir into yogurt with salt and paprika to taste.

5. 5.

   Melt butter in a pan; briefly rinse dumplings in a colander, drain, then toss them in the butter. Plate on bowls or plates.

6. 6.

   Garnish with parsley and serve with the yogurt sauce.