Turkish Style Dumplings with Meat Sauce and Feta

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.