Ashak (leek dumplings)

Preparation

1. 1

   Make a dough with the flour, water and a pinch of salt, knead until you get a smooth ball, let rest 20 minutes.

2. 2

   Finely slice the leek, mix it with chopped coriander and a little salt for the filling.

3. 3

   Roll the dough thin, cut into squares, fill each with a small spoonful of leek then fold into a triangle, pinching the edges well.

4. 4

   Poach the ashak 5-6 minutes in a large pot of simmering water, until they float to the surface.

5. 5

   Serve topped with garlic yoghurt and a lightly spiced tomato sauce, sprinkled with dried mint.