Turkish Style Dumplings with Meat Sauce and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 906 cal. | (43 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 440 mg | (44 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps olive oil
- 1 pinch salt
- Pastry flour (for working the dough)
- For the filling
- 1 carrot
- 350 grams Feta
- 1 garlic clove
- 1 Tbsp chopped Pine nuts
- ½ bunch freshly chopped parsley
- ½ bunch freshly chopped mint
- 2 Tbsps Natural yogurt
- freshly ground white peppers
- sweet ground paprika
- For the meat sauce
- 1 bunch scallions
- 2 garlic cloves
- 300 grams Natural yogurt
- 500 grams Ground lamb
- 1 Tbsp olive oil
- 2 Tbsps freshly chopped parsley
Preparation steps
Mix all the ingredients for the dough, knead briefly and form into a ball. If the mixture is too dry, add a little water. Wrap in plastic and let the dough rest for 30 minutes.
Meanwhile for the filling, peel the carrot, finely grate and mix with the feta cheese. Peel the garlic, squeeze through a press and mix with the pine nuts, herbs and yoghurt and season with pepper and paprika.
For the sauce, rinse and trim the scallions and cut into thin rings. Peel the garlic, squeeze through a press and mix with the yogurt.
Knead the dough again on a floured surface, then roll out as thin as possible, cut into about 4 cm (approximately 1 1/2 inch) squares and place 1/2 teaspoon of filling in the center of each.
Bring the four corners of the dough to the center and squeeze the tips and edges to form stars.
Fry the minced lamb in a hot pan with oil until crumbly, add the scallions and parsley and continue to cook. Stir in half of the garlic yogurt and season with salt and pepper. Simmer over medium heat for 2 minutes, then remove from the heat.
Bring salted water to a boil in a large pot and cook the dumplings for 4 minutes. Remove with a slotted spoon, drain well and arrange on warmed plates. Pour the meat sauce over the dumplings and serve with the remaining garlic yogurt on the side. Garnish with mint leaves.
