Ingredients Edit

• 4 cups unflavored yogurt
• 1¾ cups all-purpose flour
• ½ cup whole wheat flour
• ½ teaspoon salt
• 1 whole egg
• 1 egg yolk
• ½ cup water
• 1 cup chicken stock
• 4 garlic cloves — minced
• 2 tablespoons extra virgin olive oil
• salt and pepper — to taste
• ½ pound lean ground lamb
• ½ small onion — grated
• 3 tablespoons minced parsley
• rice flour — as needed
• ¼ cup coarsely chopped mint leaves

Directions Edit

1. Place the yogurt in a cheesecloth-lined strainer and let drain for 1 hour.
2. For the dough: while the yogurt is draining, combine the white and whole-wheat flours and ½ teaspoon salt on a work surface.
3. Make a well in the center.
4. Mix together the whole egg, yolk and water; pour into the well in the flour.
5. Using a fork, gradually bring the flour into the well to mix together.
6. Using a pastry scraper and your hands, gather the mixture into a ball and knead for 2 to 3 minutes.
7. It will be a rough dough.
8. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Sauce Edit

1. Pour the chicken stock into a saucepan and reduce over high heat to ½ cup.
2. Combine half of the stock, the drained yogurt, garlic and olive oil.
3. Mix with a wooden spoon until light and creamy.
4. Season with salt and pepper.
5. Set aside at room temperature.

Filling Edit

1. Combine the lamb, onion and parsley; season with salt and pepper.
2. Knead together for 2 minutes; set aside.
3. Divide the dough into 4 equal pieces.
4. Cover with an inverted bowl so the dough doesn't dry out.

Then?