Azerbaijani Khingal with Meat and Garlic Yogurt

For the dough, combine wheat flour, egg, 0.5 tsp salt, and water. Knead into a firm, elastic dough, cover, and let rest for 30 minutes.

Divide the dough into 2–3 portions, roll each out thinly to 1–2 mm, dusting lightly with flour, and cut into diamonds about 5×5 cm.

For the meat filling, thinly slice the onion. Sauté half the onion in half the butter until golden, then add the ground beef and the remaining onion, season with salt and pepper, and cook for 12–15 minutes, breaking up any clumps, until the meat is fully cooked through.

For the sauce, crush the garlic with a pinch of salt and mix into the plain yogurt.

Bring a large pot of water to a boil and add the remaining salt. Cook the diamonds in batches for 6–7 minutes, stirring gently now and then to keep them from sticking together. Drain in a colander.

Transfer the khingal to a large serving platter, drizzle with the remaining melted butter, spoon the sautéed ground beef and onion into the center, and serve the garlic yogurt around the edges. Serve immediately while hot.