Serves 10:
- 2 cups plain flour
- 1 cup milk
- 1/2 cup water
- a dash of salt
Stuffing:
- 1 lb. mutton, finely minced
- 2 onions, finely chopped
- 1/2 cup butter
- 1/4 cup pine nuts
- a dash pepper, cinnamon
- 1 teaspoon salt
- 1 tablespoon parsley, finely chopped
- 1 tablespoon dried mint
- 1 cup flour for rolling out the dough
Cooking the Yogurt:
- 2 lbs. yogurt
- 2 tablespoons cornflour dissolved in 1/2 cup water
- 1 egg
- 1 tablespoon salt
- 3 garlic cloves
Pies:
Sift the flour with the salt. Then mix with the milk and waterto form a dough. Knead the dough for 10 minutes. If the doghis too thick and dry, moisten your hands a little. Set the dough aside for a half an hour. Brown the pine nuts in the butter. Remove and drain. Saute the minced meat and chopped onions inthe remaining butter. Season and cook for 15 minutes. Remove the meat mixture from the het. Add the pine nuts and chopped parsley and mix well. Roll out the dough on a large pastry board or marble table, after sprinkling a little flour first. Roll the dough thinly and using a bicuit cutter os coffe cup, cut into circles about 4 cms. in diameter. Place a teaspoonof the fillingon one sideof the circle, then fold the other side of the circle over the top, proessing the ends together to form a crescent-shaped pie. Sprinkle one cup of flour on a large tray and arrange the crescent-shaped pies on it. Let stand for a while. Cook the yogurt. When it comes to the boil drop each crescent-shaped pie into the yogurt. Cook the yogurt with the pies for 10 minutes. Crush the garlic with the dried mint and add to the yogurt one minute before serving. Serve hot with boiled rice.