Leaf Khangal (Dry Khangal/Strained Khangal)

Preparing the dough: Mix flour and salt in a large bowl. Make a well in the center, crack the egg into it. Gradually pour water and mix everything with your fingers to form a dough. Heavily flour the work surface and knead the dough. Knead by pressing with your fists for about 10 minutes until the dough becomes firm and smooth. Divide the ready dough into equal portions, place in a bowl, cover with a towel, and let it rest.

Rolling the dough: Lightly flour the rolling surface, place the dough balls, and sprinkle flour on them. Flatten the balls by hand and roll them out with a thin rolling pin. Rotate the dough each time you roll to ensure even rolling. Roll out to a circle of about 25 cm. Sprinkle flour over the rolled dough and spread it evenly by hand. After flouring, continue rolling to a diameter of 50-60 cm.

Cutting the dough: Cut the rolled dough with a sharp knife in parallel and crosswise lines to form 5 cm squares. Flour a tray, arrange the cut khangals on it, and set aside to dry.

Preparing the minced meat: Heat butter in a medium skillet. Add the minced meat and cook for 5-10 minutes, stirring frequently until the juices evaporate. Add finely chopped onion to the lightly browned meat, stir frequently, and cook for 10 minutes until golden. Season with salt and pepper to taste.

Cooking the khangal: Pour 15 cups of water into a large pot, add 1 tablespoon of salt, and bring to a boil. When the water boils, carefully drop the dried khangals in small batches. Stir occasionally with a large slotted spoon to prevent sticking. Cook for about 5 minutes until soft. Remove cooked khangals with a slotted spoon (or strain them) and arrange on wide plates. Drizzle melted butter to taste and top with the browned minced meat. Serve with garlic yogurt.