Kurdish Dumplings in Yogurt

In a large skillet, heat 1 tablespoon of the oil. Add the beef, lamb and a generous pinch each of salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and nearly cooked through, about 8 minutes. Add the onion, bell pepper, celery and garlic and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the parsley and season with salt and pepper. Transfer the filling to a bowl and let cool.

Meanwhile, in a large bowl, whisk the Cream of Wheat with the graham flour and 1 teaspoon of salt. Stir in the water and the remaining 1 tablespoon of oil until a dough starts to form. Turn the shaggy dough out onto a work surface and knead until very smooth and pliable, about 7 minutes. Lightly oil your hands and form the dough into 1 1/2-inch balls. Transfer the balls to a baking sheet and cover with plastic wrap.

Work with one piece of dough at a time: With your thumb, make a deep depression in the dough and spoon a heaping tablespoon of the filling into the depression. Gather the dough at the top and pinch together tightly to form a little purse. Gently flatten the dumpling to a 3/4-inch-thick round. Return to the baking sheet and cover with plastic wrap. Repeat with the remaining dough and filling.

In a large saucepan, combine the yogurt with the stock and a generous pinch of salt and bring just to a boil, whisking frequently. Stir in the mint and the 1/4 cup each of dill and cilantro. Add the dumplings, partially cover and simmer over moderate heat, stirring occasionally to prevent sticking, until the dumplings are plump and the soup is thickened, 50 minutes to 1 hour. Stir in the lemon juice and season with salt. Spoon the dumplings and soup into shallow bowls and garnish with finely chopped dill and cilantro; serve.

Graham flour is a type of whole-wheat flour. It’s available from Bob’s Red Mill.