Ashak

Make dough by combining flour, salt, and warm water. Knead for 10 minutes until smooth and elastic. Cover and rest for 30 minutes.

Wash and finely chop leeks. Saute in oil with red pepper flakes and a pinch of salt until wilted. Cool completely and squeeze out excess moisture.

Roll dough thin and cut into 8cm circles. Place a spoonful of leek filling in each, fold into half-moons, and pinch edges firmly to seal.

Brown ground lamb with diced onion in a skillet. Add tomatoes, coriander, salt, and a splash of water. Simmer into a thick meat sauce for 15 minutes.

Mix yogurt with minced garlic and a pinch of salt to make the sauce. Set aside at room temperature.

Boil dumplings in salted water in batches for 5-7 minutes until they float and the dough is tender. Remove with a slotted spoon.

Arrange dumplings on a platter, spoon meat sauce over the top, drizzle with garlic yogurt, and finish with a generous sprinkle of dried mint.