Lamb Dumplings with Cucumber and Radish Dip

For the dough, sieve the flour into a bowl and make a well in the middle. Dissolve the yeast into the milk, add it with sugar into the well, sprinkle some flour from the edges, cover, and allow to rise for 15 minutes.

Add the oil to the flour mixture and knead to a smooth dough. Cover and let rise covered for another 30 minutes.

For the filling, peel the onion and garlic. Heat the butter and oil in a pan and saute the garlic and onion. Add in the ground lamb and saute until crumbly. Trim the mushrooms, chop and mix into the ground lamb. Stir in the tomato paste, and season with salt and pepper.

To prepare the dumplings, roll out the dough on a floured surface and cut out circles with 6 cm (approximately 2¼ inches) diameter. Place the filling in the middle of each circle, fold into semi-circles, and squeeze the edges together. Place the dumplings on a greased baking tray, brush with the beaten egg yolk, sprinkle black cumin seeds over and let rise for another 20 minutes. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 15 to 20 minutes.