Lamb dumplings in yoghurt (shish-barak)

Instructions

1. To make the dumpling dough, combine the flour and a generous pinch of salt in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, then gradually add the water and oil, until it forms a soft (but not sticky) dough. You may not need all the water. Allow the dough to rest for 30 minutes before using.
   
2. To make the filling, heat the ghee in a medium frying pan over medium-high heat. Add the onions and cook, stirring, until golden, then add the mince, salt, pepper and bay leaves. Cook, stirring until the meat is cooked through. Remove from the heat and allow to cool.
   
3. Preheat the oven to 220°C (200°C fan-forced), then make the dumplings. On a well-floured bench, roll out ¼ of the dough to 1-1½ mm thick. Cut the dough into 5 cm rounds with a pastry cutter. Add 1 tsp lamb mince filling to the centre of the dumpling wrapper, then fold into a crescent-moon shape. Lightly moisten the edges with water, then pinch the edges to seal and close the dumpling. Transfer the sealed dumpling to a baking paper-lined baking tray, then repeat with remaining dough and filling.
   
4. Bake the dumplings for 5-8 minutes, or until the dough is lightly golden. Allow to cool. This prevents the dumplings from swelling too much when cooked in the yoghurt. The dumplings can be frozen at this stage if you are preparing this recipe in advance.
   
5. Combine the ingredients for the yoghurt sauce in a large, non-stick saucepan and bring to the boil over medium heat. Stir through the dumplings, until the mixture returns to the boil, then reduce to low heat and cook for a further 10-15 minutes. Transfer the dumplings and sauce to a serving bowl.
   
6. To serve, heat the remaining ghee in a small saucepan and add the garlic and half the coriander and cook for 1-2 minutes, or until just fragrant. Spoon the flavoured ghee over the shish-barak and sprinkle with the remaining fresh coriander and toasted pine nuts. Serve with rice, if you like.

• This recipe is so popular in Syria, here is a specific shish-barak mould sold in stores to make the perfect dumpling shape, however they can still be made by hand for great result.
  
• Lamb mince can be substituted for beef mince in this recipe.
  
• This recipe is ideal for freezing right after the baking stage. Freeze the shish-barak on a lined baking tray for 45 minutes, then transfer to a freezer bag and store for up to 6 months.
  
• If your sauce is too thick, add a little water to achieve the ideal creamy consistency.