Arab-inspired Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, or meat, this Arab-inspired version incorporates flavors commonly found in Arab cuisine. The filling is a harmonious blend of spiced lamb, chickpeas, and fragrant herbs. The dough is infused with saffron, adding a touch of exoticism to the dish. We alse have the original recipe for Pierogi, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 250g ground lamb 250g ground lamb
• 1/2 cup cooked chickpeas, mashed 1/2 cup cooked chickpeas, mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and saffron threads. Gradually add the warm water while kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground lamb over medium heat until browned. Add the chopped onion and minced garlic, and cook until softened.
3. 3.
   Stir in the mashed chickpeas, cumin, coriander, cinnamon, parsley, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let the filling cool.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the lamb and chickpea filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
6. 6.
   Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
7. 7.
   In a small bowl, mix together the yogurt, lemon juice, chopped mint, and salt to make the sauce.
8. 8.
   Serve the Arab-inspired pierogi hot, drizzled with the yogurt sauce.

Treat your ingredients with care...

• Saffron — Infuse the saffron threads in warm water for a few minutes before adding to the dough to release its vibrant color and aroma.
• Ground lamb — Choose lean ground lamb for a healthier option. If unavailable, you can substitute with ground beef or chicken.
• Chickpeas — Cook the chickpeas until they are soft, then mash them with a fork or blend them briefly in a food processor.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• Serve the pierogi with a side of fresh salad or pickled vegetables for a refreshing contrast.
• Experiment with different spices and herbs in the filling to customize the flavors to your liking.
• If you prefer a crispy texture, pan-fry the cooked pierogi in a little oil until golden brown.
• Leftover pierogi can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Arab-inspired pierogi as a main course, accompanied by a generous drizzle of the yogurt sauce. Garnish with fresh mint leaves for an extra touch of freshness. Pair it with a side of salad or pickled vegetables to complete the meal.

Presentation advice

Arrange the pierogi on a platter, showcasing their golden color and the delicate folds of the dough. Drizzle the yogurt sauce over the top, allowing it to cascade down the sides. Sprinkle some chopped fresh mint as a final garnish for a pop of green.