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Salma

Time 1 hour
Yields Serves 4
Salma

Dough

1

Mix 1 1/2 cups flour, the salt and 1/2 cup water into a paste. Add enough water, 1 tablespoon at a time, to make a stiff dough, and then knead by hand or use the dough hook of an electric mixer until the dough is smooth and elastic, about 10 minutes.

2

Put about 1 cup of flour in a large bowl. Pinch off pieces of the dough and roll them between your palms to make marble-sized balls about 1/3-to 1/2-inch in diameter. As you make them, toss them in the bowl of flour. From time to time, stir the balls in the flour to coat them.

3

When all of the dough has been rolled into balls and floured, place the balls on a heavily floured work surface and flatten each with your thumb. Set aside.

Meat topping

1

Place the oil in a heavy skillet and add the meat and onion. Fry over medium-high heat, stirring with a spatula or wooden spoon and breaking the meat into small bits, until the meat is quite brown and the onions are turning golden, 15 minutes.

2

Stir in the coriander, cumin and a dash of cinnamon and cook 1 minute, then transfer the meat to a strainer and drain off the oil. Return the meat to the skillet.

Assembly

1

Toss the pasta in a colander to get rid of any excess flour.

2

Bring plenty of water to the boil in a pot, add the salt and the pasta and stir to separate the disks. When the water returns to a boil, cook until the pasta is still slightly resistant to the bite, 20 to 25 minutes. Drain the pasta in a strainer or colander.

3

Squeeze the garlic into the yogurt. Place the garlic mixture in an empty pot and cook over medium heat, stirring, just until it is warm, about 3 minutes; don’t let the yogurt boil or it will curdle.

4

Add the drained pasta to the pot and stir it into the yogurt to warm. Place the pasta in a serving bowl. Warm the meat briefly in the skillet and arrange it on top of the pasta. Garnish with mint leaves.


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