Ashak

Step 1: Mix 10 ½ oz plain flour and ½ tsp salt and add ¾ cup water gradually to make a firm, smooth dough. Knead for 8 minutes, until it springs back when pressed. Cover and rest for 30 minutes.

Step 2: Meanwhile, simmer 2 ⅞ oz yellow split peas in 500 ml water over a medium heat for 25–30 minutes, until tender but holding their shape. Drain.

Step 3: Mix 2 leeks and 6 spring onions with 1 tsp salt and rub for a minute; leave for 10 minutes, then squeeze out as much liquid as you can in a clean cloth. Stir in 1 tsp red chilli flakes and 1 tbsp vegetable oil.

Step 4: For the sauce, heat 3 tbsp vegetable oil in a pan over a medium heat and fry 1 onion for 8–10 minutes, until golden. Add 2 garlic cloves for 30 seconds, then 2 tbsp tomato purée, and fry until it darkens to brick red.

Step 5: Add 2 tomatoes, 1 tsp ground coriander, ½ tsp salt and 150 ml water. Simmer for 10 minutes, until the oil rises to the surface, then stir in the cooked split peas and keep warm.

Step 6: Mix 10 ½ oz thick strained yoghurt with 1 garlic clove and ¼ tsp salt.

Step 7: Roll the dough out very thin, about 1 mm, on a floured surface, in two batches. Cut out 7–8 cm rounds; you'll get about 40.

Step 8: Put a teaspoon of filling on each round, wet the edge, fold into a half-moon and press firmly from one end to the other to push out air and seal. A common mistake is overfilling; the dumplings burst in the water and the filling floods out.

Step 9: Bring a large pot of salted water to a gentle boil. Cook the ashak in batches of 12–15 for 4–5 minutes, until they float and the edges turn translucent and tender. Lift out with a slotted spoon.

Step 10: Spread half the garlic yoghurt on a warm platter, lay the ashak on top, spoon over the rest of the yoghurt, then the split-pea tomato sauce. Rub 2 tsp dried mint between your palms over the top and serve at once.