Lentil Dumplings
1 glass of lukewarm water
Ingredients for the Filling
1 cup of green lentils – boiled
- ½ bunch parsley – finely chopped
Salt
Money pepper
For the dough: In a mixing bowl, combine the flour and salt. Make a well in the center of the flour. Add the egg and water, mix with a fork first, then knead by hand. Cover the dough with a damp cloth and let it rest for 15 minutes.
For the filling: Add enough water to cover the lentils and boil them. Place your pan on the stove and heat olive oil. Add the finely chopped onion and sauté until softened. Add the boiled lentils and continue sautéing. Add salt, black pepper, paprika, and chili flakes and mix. Once everything is ready, add the finely chopped parsley and mix.
To assemble: Divide the rested dough into two equal parts and roll each part out to the size of the baking tray using a rolling pin. Cut the dough into large 5x5 cm squares. Place the lentil filling in the center of each square and fold the four corners together to form a bundle. Arrange the prepared dumplings in a rectangular glass baking tray greased with butter. Place a few pieces of butter on top of each and bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
Pour the meat broth over the browned dumplings and put them back in the oven. Once the broth is absorbed, remove from the oven and after 10 minutes, drizzle garlic yogurt over them.
Melt butter in a saucepan and add red pepper flakes. Drizzle the sauce over the garlic yogurt and serve.
