Ashak

Instructions

1. 1 Make dough by combining flour, salt, and warm water. Knead for 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Mix yogurt with minced garlic and a pinch of salt to make the sauce. Set aside at room temperature.
6. 6 Boil dumplings in salted water in batches for 5-7 minutes until they float and the dough is tender. Remove with a slotted spoon.
7. 7 Arrange dumplings on a platter, spoon meat sauce over the top, drizzle with garlic yogurt, and finish with a generous sprinkle of dried mint.