2 cups flour
2 whole eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup lukewarm water
6 cups chicken broth
1 tablespoon tomato paste or tomato sauce
3/4 pound lean ground lamb
1/4 cup parsley
1/2 teaspoon dried basil
1/2 teaspoon minced garlic
Blend together the flour, eggs, baking powder, and salt into the 1/2 cup of water. Lubricate your hands with cooking oil and knead into a dough. Let the dough rise for about an hour.
Mix together the ground lamb, garlic, salt, pepper and parsley together.
Divide the dough into 4 equal parts and form into a ball. Roll out the dough about 1/8 inch thick. Cut the dough into 1 1/2 inch squares. Put a ball of the meat mixture onto each square [about 3/4 inch in diameter]. Fold over the oposite corners and pinch together to form a canoe. Place in a greased baking dish and bake in a 325 degree oven for about 30 minutes, or until lightly browned.
Bring the chicken broth and tomato paste to a boil and pour over the monti and cook for another 5-8 minutes.
**Serve hot with a dollop of cold mahdzoon.
**Mahdzoon recipe can be found in "Soups"or "Yogurt", under make your own yogurt.
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