Shish Barak (Lamb Dumplings in Warm Yogurt)

Instructions

1. Mix the flour and salt, add the oil and enough warm water to make a soft dough. Knead for 8 minutes until smooth, cover and rest while you make the filling.
2. Cook the pine nuts in 1 tablespoon of oil for 2 minutes until golden, then add the onion and cook for 6 minutes. Add the lamb and cook for 8 minutes, breaking it up, until no pink remains. Stir in the spices and cool.
3. Roll the dough very thin, about 2 mm (1/16 in), on a floured surface. Cut 6 cm (2 1/2 in) circles. Put about 1/2 teaspoon of filling on each circle and fold into half moons, pressing the edges firmly to seal.
4. Bring the two corners of each half moon together and pinch them to form a small hat shape. Place the dumplings on floured trays.
5. Heat the oven to 220°C (425°F). Bake the dumplings in a single layer for 12 to 15 minutes, until lightly golden and firm.
6. For the sauce, whisk the yogurt, cornstarch mixture and water in a heavy pot. Heat over medium, stirring constantly in one direction, until it just reaches a boil. Lower the heat and simmer for 10 minutes, stirring now and then.
7. Fry the garlic and half the coriander in the olive oil for 1 minute until fragrant, then stir it into the yogurt. Add the baked dumplings and simmer for 5 minutes.
8. Spoon into bowls, scatter with the remaining coriander and dried mint, and serve hot.

Tips

• Stir the yogurt in one direction and never cover the pot while it heats. Both habits, plus the cornstarch, stop the sauce from splitting.
• Store-bought dumpling wrappers can replace the homemade dough if you are short on time. Brush them with a little oil before baking so they do not dry out.