Dumplings and filled pastries
This dish from Erzincan is made by pinching small pieces from thinly rolled dough, boiling them in bone-in lamb broth, and topping them with garlic yogurt and mint butter. Its name refers to the motion used to pinch off the dough, and making it takes patient handwork.
Knead the flour with the egg, salt, and water added gradually, until a firm dough forms.
Wrap the dough in plastic wrap and let it rest for 20 minutes.
Roll the dough out thinly and pinch off small pieces by hand. Each piece should be no more than 1 centimeter in diameter, or the centers may remain uncooked.
Cook the bone-in lamb with the onion and plenty of water in a sealed pressure cooker until tender.
After the pressure has released, open the cooker and add the dumplings to the boiling broth. Boil them for 15 minutes. Mix the yogurt with the garlic and spoon it into serving bowls. Add the cooked dumplings, then drizzle with melted butter and mint.
Keep the dough pieces small when pinching them off; larger pieces may break apart in the water before they cook through. Allergens: wheat (gluten), egg, and dairy (yogurt and butter).
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