Shish Barak (Meat Dumplings)

Step 1

Grate the onion on a kitchen towel, squeeze out and discard excess water, and mix onion together with remaining filling ingredients. Place in the refrigerator while making dough.

Step 2

In a bowl, mix the flour and salt together then add the olive oil and water. Mix into a dough, using a spatula or your hand, using more or less flour as needed for a smooth, elastic dough. Turn onto a clean, floured surface. Cut dough in half, cover remaining with kitchen towel.

Step 3

Roll other dough half to about 1/16-inch thin, then cut into circles using a 3 to 3 1/2 inch cookie cutter, making 20 circles.

Step 4

Place a teaspoon of filling in the center of each dough circle. Fold dough over filling, making half circle shapes, pressing dough together on edges. Bring the two ends together, pinching dough and making a tortellini-like shape. Repeat with remaining dough and filling. This makes about 40 pieces.

Step 5

Bring 10 cups of salted water to a boil. Add the dumplings and cook gently for about 15 minutes or until dumplings begin to float. Cook another 3-4 minutes, floating on top. Test for doneness by cutting one and meat is cooked.

Step 6

Scoop cooked dumplings out, drain in colander and cover with kitchen towel to keep warm. Scoop out 1/2 cup cooking water and pour into a large mixing bowl and whisk in the yogurt.

Step 7

In a small skillet, toast the pine nuts until golden. Add butter to skillet and melt the butter with the dried mint and Aleppo pepper.

Step 8

Pour half of the butter mixture into bowl with the yogurt. Gently add in the dumplings, tossing to coat in yogurt sauce. Serve immediately and drizzle remaining butter and pine nut sauce on top.