This recipe is from Episode 4 of Secret Meat Business
To make the dough:
In a mixing bowl place flour and yogurt and blend till it forms a soft dough.
Set the dough to one side and let it rest for ½ an hour.
To make the filling:
Heat a pot over a medium heat and add olive oil, garlic, and onion.
Stir, until soft, add the cumin and bay leaves.
Season with salt and pepper, then the sesame seeds.
Stir for two to three minutes
Add the lamb ensuring that all clumps are broken up, stir until the meat is cooked.
Stir in the coriander, parsley, mint, lemon zest and raisins, then add the almonds.
Place the mixture into a dish and cool in the fridge.
Cut the dough in half and dust it with flour, roll out to ½ cm thick and cut into 10 cm circles.
Add a tablespoon full of the cooled lamb meat to the centre of the dough and wet the edges with water, fold over and pinch the edges, sealing the meat inside.
Repeat the process until all dumpling mix is finished.
Place dumplings in a pot of boiling water, for 3 to 4 minutes or until cooked.
Place dumpling on a large plate and serve with yogurt and burnt butter sauce.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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