Schischbarak with arabic salad

Pasta dough (pasta machine)
500 g flour (type 550)
5 eggs
5 tablespoons olive oil
a little warm water
Pasta dough (without a pasta machine)
2 cups flour (type 550)
1/2 cup olive oil
a little warm water
100g minced lamb
2 arabic pita bread
300 g lettuce
1 bunch of spring onions
2 garlic cloves
1 onion
2 small cucumbers
2 tomatoes
1 lemon
1 bunch mint
1/4 bunch flat-leaf parsley
2 eggs
400g yogurt
50g pine nuts
coriander
ground chili peppers
butter oil
salt & pepper

Preparation:

Put the above ingredients together to a smooth dough. Wrap dough in plastic wrap and rest for 45 minutes. Divide the dough into the pasta machine to process thin plates and cut out small circles.

For the filling, peel the onion and chop it. Peel and chop a clove of garlic also small. Put a little olive oil in a pan and  sweat the garlic together with the onions. Add the minced lamb. after the lamb is roasted add the coriander. Season with salt and pepper.

Put one teaspoon of the filling on the dough plates and form and create small semi cirecles. Press on the ends. In well salted water cook the dumplings about 4-5 minutes.

For the sauce, heat the yogurt, don't let it boil. Whisk the egg and add with constant stirring. Put the little dough bags into the yoghurt sauce.

Roast the pine nuts without oil in a pan until they are golden brown.

Wash the lettuce and spin dry. Chop the spring onions. Peel and chop the cucumber. Cut the tomatoes into small cubes.

Cut the bread into pieces and roast the bread with the butter oil until it is golden brown. Pluck the mint and chop finely. Squeeze the lemon. From the lemon juice, olive oil, salt and pepper create a vinaigrette.

Mix the vegetables with the vinaigrette. After that add the bread. Arrange the salad on plates.

Heat butter with some olive oil and add the chili powder. Remove pan from stove and add the pine nuts. Put the butter with the pine nuts on top of the dish.