Turkish-style Pierogi

Ingredients

While the original Polish pierogi are typically filled with ingredients like potatoes, cheese, or meat, the Turkish-style pierogi incorporate flavors commonly found in Turkish cuisine. The filling is a combination of ground lamb, onions, and aromatic spices, giving the dumplings a rich and fragrant taste. Additionally, the traditional Polish sour cream is replaced with a refreshing yogurt sauce, adding a tangy element 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 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• For the filling: For the filling:
• 250g ground lamb 250g ground lamb
• 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 paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 tablespoon fresh lemon juice 1 tablespoon fresh 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: 20g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 5g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add the warm water and olive oil, mixing until a smooth dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
3. 3.
   In a skillet, cook the ground lamb over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent. Stir in the cumin, paprika, coriander, salt, and pepper. Remove from heat and let the filling cool.
4. 4.
5. 5.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
6. 6.
7. 7.
   Place a spoonful of the lamb filling in the center of each dough circle. Fold the dough over the filling, pressing the edges together to seal. Repeat with the remaining dough and filling.
8. 8.
9. 9.
   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 transfer to a serving dish.
10. 10.
11. 11.
    In a small bowl, mix together the plain yogurt, lemon juice, chopped mint, and salt to make the yogurt sauce. Serve the Turkish-style pierogi with the yogurt sauce on the side.

Treat your ingredients with care...

• Ground lamb — Make sure to cook the lamb thoroughly to ensure it is safe to consume.
• Fresh mint — Use fresh mint leaves for the best flavor. If unavailable, you can substitute with dried mint, but reduce the quantity by half.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, you can replace the ground lamb with cooked lentils or mashed chickpeas.
• Serve the Turkish-style pierogi with a sprinkle of sumac or chili flakes for an extra kick of flavor.
• Leftover pierogi can be stored in the refrigerator for up to 3 days and reheated in a skillet with a little oil.

Serving advice

Serve the Turkish-style pierogi hot, garnished with fresh mint leaves and a drizzle of olive oil. Accompany them with a side of yogurt sauce for dipping.

Presentation advice

Arrange the pierogi on a platter, placing them in a circular pattern. Drizzle the yogurt sauce over the dumplings and sprinkle with chopped fresh mint for a vibrant and appetizing presentation.