Steps
- Mix 360g of all-purpose flour, 1 tablespoon of sugar, and two-fifths of 2½ teaspoons of salt. Add 2 tablespoons of olive oil and ¾ cup of warm water, adding a little more water if needed.
- Knead for 10 minutes, until smooth. Cover and rest for 30 minutes.
- Cook 1 large finely chopped red onion in 1 tablespoon of olive oil for 5 minutes over medium heat. Add 350g of ground beef, ¾ teaspoon of salt, and 1 teaspoon of black pepper.
- Stir in 1 tablespoon of sumac and 1 tablespoon of seven-spice. Cook for 7 minutes, until browned. Add 1 tablespoon of pomegranate molasses and half of ¼ cup of toasted pine nuts; let cool.
- Roll the dough thinly on a floured surface and cut 2in / 5cm circles. Place 1-2 teaspoons of filling on each, fold into half-moons, seal, and pinch the corners together.
- Preheat the oven to 400°F / 205°C. Arrange on a baking sheet, bake for 10 minutes, then broil for 3 minutes, watching until lightly browned.
- Whisk 1.5 liters of plain yogurt, 1 cup of water, 3 tablespoons of cornstarch, and the remaining salt in a cold pot. Heat over medium, whisking, for 10 minutes, to a gentle simmer.
- Melt 1 tablespoon of butter in a skillet. Cook the minced cloves from 1 head of garlic until fragrant, then stir into the yogurt.
- Add the dumplings and simmer gently for 10 minutes, without boiling hard. Scatter with the remaining pine nuts.