Dinner
Harissa and Pomegranate Lamb Pierogi
A Polish-Israeli-North African original, homemade pierogi filled with slow-spiced lamb, harissa, and pomegranate molasses so the Eastern European dumpling technique and the North African spice heat and the Persian-via-Israeli sweet-sour fruit tradition produce a filling where all three compound notes are present inside every fold of pastry.
$5
35 minsPrep
20 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
10gSugar
5gFiber
720mgSodium
148mgChol
0gSat Fat
Goes well with
Pomegranate Lambic
local
Moroccan Mint Tea
international
High Protein
fusion-kitchen
Instructions
1
Prep
Finely dice 0.5 medium onion and finely grate 2 garlic cloves. Chop 10g fresh mint. Combine 250g flour, 1 egg, 100g soured cream, and 0.5 tsp salt; knead 3 minutes until smooth and slightly sticky, then cover and rest 15 minutes.
2
Saute
Heat 1 tbsp neutral oil over medium-high. Cook onion 4 minutes until golden. Stir in garlic, 1.5 tbsp harissa paste, 0.5 tsp cumin, and 0.25 tsp cinnamon for 1 minute. Add 250g lamb mince and cook 6–7 minutes, stirring, until browned and dry. Stir in 1.5 tbsp pomegranate molasses and 0.5 tsp salt for 1 minute. Fold through mint and cool completely.
3
Wrap
Roll dough on a floured surface to 3mm thickness. Cut ten 10cm rounds. Place 1 heaped teaspoon filling on each round, fold in half, pinch edges firmly, and crimp with a fork to seal completely.
4
Boil
Bring a large pot of salted water to a rolling boil. Add pierogi in batches and cook 4–5 minutes until they float and the dough is tender. Drain well.
5
Crisp
Melt 30g butter in a frying pan over medium-high heat. Fry pierogi in batches 2 minutes per side until golden and crispy.
6
Plate
Arrange pierogi on plates. Spoon 100g Greek yoghurt alongside. Scatter 2 tbsp crispy fried onions, 2 tbsp pomegranate seeds, 5g fresh mint, and 0.5 tsp sumac over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g250g plain flour
- 11 large egg
- 100g100g soured cream
- 0.5 tsp0.5 tsp fine sea salt
- 250g250g lamb mince
- 1 tbsp1 tbsp neutral oil
- 0.50.5 medium onion
- 2 cloves2 cloves garlic
- 1.5 tbsp1.5 tbsp harissa paste
- 1.5 tbsp1.5 tbsp pomegranate molasses
- 0.5 tsp0.5 tsp ground cumin
- 0.25 tsp0.25 tsp ground cinnamon
- 5g5g fresh mint
- 30g30g unsalted butter
- 2 tbsp2 tbsp crispy fried onions
- 100g100g full-fat Greek yoghurt
- 2 tbsp2 tbsp pomegranate seeds
- 0.5 tsp0.5 tsp sumac
