2 c. flour
2 tsp. baking powder
1 lb. coarse ground lamb
1 sm. onion
Allspice to taste
Salt and pepper to taste
1/4 c. pine nuts (snoobar)

Mix thoroughly flour, baking powder, dash of salt with about 3/4 cup of water to make a smooth dough. Form a ball and set aside in a covered bowl.

Prepare filling by sauteing meat lamb and onions and spices. Let cool.

Roll out dough on a floured surface and cut out into 2 to 2 1/2 inch circles. Place a teaspoonful of filling into each circle and fold over into a crescent. Place these on a lightly floured baking tray. Flute edges of crescent to seal firmly. Place into a 350 degree oven and brown lightly. Set aside to cool.

LABANEEYEE:

1 clove garlic
1 qt. Laban
1/2 c. warm water
1 tbsp. dried mint
1 egg
Salt to taste

Mix Laban and water with rotary egg beater until smooth and silky. Add egg and continue beating again. Stir constantly with a wooden spoon, on a low simmer until bubbly. Add the dumplings slowly and simmer for another 10 minutes. Enjoy! Add garlic and mint last 10 minutes.