Prep Time: 1 hour

Cook Time: 1 hour

Servings: 4-5




1 pound halal ground meat

2 onions, ground in a food processor

1 teaspoon salt

1 teaspoon fresh, crushed garlic

1 teaspoon ground coriander

½ teaspoon ground black pepper

4 chopped onions

1 packet won-ton wrappers



1 onion, chopped

3 tablespoons oil

1 small can tomato paste

½ cup lentils (chana daal)

½ teaspoon garlic powder

½ teaspoon salt



4 cups halal yogurt

1 small bucket halal lebni (kefir cheese)

juice of 1 lemon

½ clove garlic, ground

1 teaspoon ground mint

salt to taste



ground mint, sumac, chili powder




  1. Remove won-ton wrappers from fridge and keep at room temperature.
  2. Place the ground meat, ground onions, salt, garlic, coriander, and black pepper in a frying pan with 2 cups of water.
  3. Cook on high until it starts boiling. Reduce the heat to medium, stirring from time to time, until the meat cooks.
  4. Once cooked, let the meat cool down and combine with the chopped onion.
  5. Take each wrapper and wet one side with water.
  6. Place 1 teaspoon of stuffing in the middle of the wet side of wrapper. Fold the wrapper in half and seal the edges. At this point it should look like a rectangle that is bulging with stuffing. Carefully bring the shorter sides together over your index finger as you fold over the longer side that was sealed and pinch to seal the shorter sides together.
  7. Dip the dumpling in oil or place in a steamer.
  8. Repeat for remaining dumplings. Place the dumplings next to one another. Do not place dumplings on top of one another because they will not cook properly.
  9. Place water at the bottom of the steamer and place on stove.
  10. Boil the water on high for 30 minutes.



  1. Place the lentils in 2 cups of water and heat on high until it boils.
  2. Then lower heat until it cooks, but do not let it disintegrate.
  3. In a frying pan, fry the chopped onion until golden brown.
  4. Add the garlic and fry for another minute.
  5. Add the tomato paste, 1 cup of water, and salt. Mix well.
  6. Cook on medium until the oil surfaces.
  7. Strain the lentils and add to the topping.
  8. Gently mix and cook for a couple minutes.



  1. Mix the yogurt, lebni, garlic, lemon juice, and mint.
  2. Whisk until mixed well. If the consistency is too thick, add some water and mix.
  3. Once the desired consistency is obtained, add salt to taste.



  1. Place some yogurt mixture in a platter and spread.
  2. Place the dumplings in the platter.
  3. Put the rest of the yogurt on top of the dumplings.
  4. Spread the topping on top of the yogurt.
  5. Garnish with mint, sumac, and chili powder.
  6. Enjoy!