Spiced Lamb Dumplings with Pomegranate — 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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
Crisp
Melt 30g butter in a frying pan over medium-high heat. Fry pierogi in batches 2 minutes per side until golden and crispy.
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.