Turkish Dumplings with Yogurt Sauce
Lamb, like other types of meat, is rich in protein, a building material for the body, and is an excellent source of B vitamins such as B12. The mineral iron is also well represented. This can be better absorbed by the body than from plant sources and is an important component for blood formation and oxygen transport. Yoghurt supplies us with bone-strengthening calcium and, with certain lactic acid bacteria, has a healthy effect on the stomach and intestines.
As a vegetarian variant, the filling can also be easily prepared from soya mince or red lentils. Spice up the filling with dried tomatoes, for example, and add fresh mint to the yoghurt - this gives more flavour and freshness at the same time.
- For the dough
- 400 grams Pastry flour
- 1 Tbsp melted butter
- 1 egg
- For the filling
- 200 grams Ground lamb
- 1 onion
- 2 Tbsps freshly chopped parsley
- 1 tsp ground paprika
- For the sauce
- 300 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 2 Tbsps butter
- 1 tsp sharp ground paprika
For the dough: Combine dough ingredients with about 150 ml (approximately .6 cup) of lukewarm water and knead to form a smooth dough. Add more water and flour as needed, dough should be smooth and elastic. Cover and let rest at room temperature for about 30 minutes.
For the filling: Peel and mince onion. Combine with ground beef, mint, parsley and paprika and season with salt.
Thinly roll out dough on a lightly floured surface and cut out about 3 cm (approximately 1 1/5 inch) squares. Add 1/4 teaspoon of filling to each piece of dough. Fold into the center and squeeze to form a star shape.
Bring a large pot of salted water to a boil and cook dumplings for about 4 minutes.
For the sauce: Combine yogurt, lemon juice and salt. Melt butter and add to mixture. Stir in remaining paprika.
Drain dumplings, spread on a warm plate and top with sauce. Sprinkle with paprika and butter and serve.