Ingredients:

Filling: 250 gr minced beef,1 onion (grated),15 gr finely chopped parsly,salt, pepper
Dough: 200 gr flour, 1 teaspoon salt, 125 gr water, 1 egg
Boiling: 6 cups water, 1 teaspoon salt, 100 ml chicken stock,
Sauce: 750 gr yoghurt, 3 cloves garlic,2 tablepoons butter, 2 teaspoons pabrika, 2 teaspoons mint

Directions:

Mix the fillings in a bowl. Prepare the dough in another mixing bowl. Knead the dough well.Place the dough on a flat and floured work place. Cut the dough into halves. Shape each piece into a round ball. Roll out one of them with a thin rolling pin. Flip the pastry open. Prepare the dough as it is shown below.

Cut into 2*2 cm squares. Put a piece of meat in the center of each square. Pick up four corners, pinch firmly and make sure that all sides are sealed. Repeat the same process for the other part of the dough. Put water salt and chicken stock into a very large saucepan. Bring to a boil. Place the pastries in the boiling water very carefully.Stir with a woodenspoon. When the pastries rise to the surface of water (approximately in 15 minutes) remove them with a perforated kithen spoon and place them on a serving plate. In the mean time, mix yoghurt and crushed garlic well. Spread this yoghurt sauce over the pastries. Melt butter in a small pan. After adding pabrika and mint stir for a minute and trickle them over yoghurt sauce. Serve hot..

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