5 c. flour
1 tsp. salt
1 egg
1 c. water

YOGURT SOUP:

2 qt. Laban
1 beaten egg
1/2 c. rice
3 c. water
2 cloves garlic
1 tbsp. salt
1 tbsp. dry mint

FILLING:

1 lb. lamb meat, ground
1 sm. onion, chopped fine
1 c. parsley, chopped fine
1 tsp. dried mint
1/2 c. pine nuts
1 tsp. black pepper
1/2 tsp. allspice
1 tbsp. salt

Combine dough ingredients and knead well to make a very stiff dough. Let rest 2 hours.

Prepare filling - mix lamb meat, onion, parsley, mint, pine nuts, and seasonings.

To make dumplings - pinch off a small piece of dough. Form into small circle with fingers. Fill with small pinch of meat filing. Seal tightly and twist around finger to make ring shape. Place on floured tray. Place at 300 degrees for 20 minutes to dry out and brown slightly. Can be put in a plastic bag and frozen for future use.

Yogurt soup - combine yogurt with egg. stir well until it boils. Add rice and return to boil. Add dumplings, fresh or frozen, and stir continuously until tender. When finished add garlic mashed with salt and dry mint.