Chefs Carol & Sharon Salloum Chiche barak (Middle eastern lamb dumplings)

Method

For the Lamb: In a pan, fry the chopped onion in one tablespoon of vegetable oil on high heat until golden. Add the lamb mince, salt, pepper and mixed spice and fry until meat turns brown. Set aside to cool.

On a floured surface roll out dough into a thin layer. Cut the dough into 1 inch circles and place 1 teaspoon of meat filling at the center of each circle. Fold over, then bring both ends of the semi-circle together to obtain a dumpling.

Heat vegetable oil in a medium-sized pot, and fry until golden. Remove from oil, drain and set aside.

For the Dumplings: Mix the flour with a pinch of salt in a bowl. Gradually add enough water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the fridge for 30 minutes.

For the Sauce: Heat olive oil over medium heat in a pot. Cook rinsed rice until it is no longer translucent.

Place the yogurt in the pot, add the corn flour. Stir continuously in one direction until yogurt thickens. It is important to stir continuously for the yogurt not to stick to the pot. Reduce to low heat until the rice has softened.

In a small pan, fry minced garlic and fresh mint with one teaspoon of vegetable oil. Add the garlic mixture to the yogurt. Mix well and remove from heat.

To Serve: Place the Chiche Barak dumplings in a serving dish and pour the sauce on top of the dumplings. Allow to sit about five minutes before serving to allow the pastry to slightly soften.