Ingredients Edit

Directions Edit

  1. Place the yogurt in a cheesecloth-lined strainer and let drain for 1 hour.
  2. For the dough: while the yogurt is draining, combine the white and whole-wheat flours and ½ teaspoon salt on a work surface.
  3. Make a well in the center.
  4. Mix together the whole egg, yolk and water; pour into the well in the flour.
  5. Using a fork, gradually bring the flour into the well to mix together.
  6. Using a pastry scraper and your hands, gather the mixture into a ball and knead for 2 to 3 minutes.
  7. It will be a rough dough.
  8. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Sauce Edit

  1. Pour the chicken stock into a saucepan and reduce over high heat to ½ cup.
  2. Combine half of the stock, the drained yogurt, garlic and olive oil.
  3. Mix with a wooden spoon until light and creamy.
  4. Season with salt and pepper.
  5. Set aside at room temperature.

Filling Edit

  1. Combine the lamb, onion and parsley; season with salt and pepper.
  2. Knead together for 2 minutes; set aside.
  3. Divide the dough into 4 equal pieces.
  4. Cover with an inverted bowl so the dough doesn't dry out.


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