Gosh-e fil (elephant ears)

Instructions

1. Mix the flour and salt, then gradually add the lukewarm water until you have a soft, smooth dough. Cover and let rest for 30 minutes.
2. Fry the sliced onion in the oil until golden, then add the ground meat, crushed garlic, cumin, salt and pepper. Cook for 10 minutes, crumbling until the meat is well cooked, then let cool.
3. Roll the dough very thinly on the work surface, cut out squares of about 5 cm, and place a small spoonful of filling in the center of each.
4. Fold the four corners toward the center and pinch them to form a small ear or a tightly closed triangle. Place the dumplings on a floured tray.
5. For the yogurt sauce, mix the yogurt with the crushed garlic and a drizzle of oil, then season lightly with salt.
6. For the tomato sauce, melt the butter, add the tomato paste then the crushed tomatoes, dried mint and a little salt. Simmer for 10 minutes.
7. Bring salted water to a boil and drop the dumplings in small batches for 8 to 10 minutes, until they float to the surface and the dough is cooked.
8. Drain the dumplings, arrange them on plates, top with garlic yogurt, then drizzle with hot tomato sauce. Sprinkle with dried mint and serve right away.