1 egg
1/3 c. water
1/8 tsp. salt
2 tbsp. melted butter
1 2/3 c. flour

In a food processor, combine ingredients and process until mixture forms a ball. Turn dough out on lightly floured surface and knead until smooth and elastic (10 minutes). Cover and let rest for 30 minutes.

FILLING:

1/2 lb. lean ground lamb
1 med. onion, minced
1/4 c. finely chopped fresh parsley
1/2 tsp. salt
1/8 tsp. pepper

Combine ingredients. Melt 2 tablespoons butter in a baking pan.

Roll out half the dough to form a 9 inch square about 1/8 inch thick. Cut into 1 1/2 inch squares. Repeat to form about 36 squares. Place 1/2 teaspoons filling on each square and pinch ends together to form a "boat" shape, that is a curved bottom with an open top and tapered sides. Place each monti filling side up in buttered pan. Bake in a 375 degree oven until browned (40 minutes).

YOGURT SAUCE:

8 oz. unflavored low-fat yogurt
1 tsp. minced garlic
1/4 tsp. salt
1/4 c. finely chopped fresh parsley
2 tbsp. minced cucumber

Combine in a bowl. Cover and chill for at least 1 hour.

SOUP:

42 oz. low-salt beef broth
2 tbsp. catsup
1 tsp. Bouquet liquid seasoning

Combine in a saucepan and heat to boiling. Add baked monti, reduce heat and simmer 5 to 10 minutes. Serve in wide soup bowls with yogurt sauce accompaniment.