Middle Eastern · Soup
Lamb Dumpling and Yoghurt Soup
Tiny folded dumplings filled with spiced lamb, simmered in chicken stock and finished with garlicky yoghurt and rubbed dried mint. It takes patience to shape the dumplings, but the soup is wonderfully comforting.
- YieldServes 6
- Hands-on1 h 40 min
- Total2 h 32 min
- Difficulty
Ingredients
Dough
- 300 gall-purpose flour, plus extra for rolling
- ½ tspsalt
- 1egg
Filling
- 200 glamb, finely minced, not too lean
- 1onion, grated
- 3 tbspflat-leaf parsley, finely chopped
- to tastesalt
- to tasteblack pepper, freshly ground
To finish
- 2 tspsalt, for the boiling water
- 1¼ Lchicken stock
- 250 gyoghurt, drained until thick
- 1 clovegarlic, crushedoptional
- 2 tspdried mint
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