Dastpich

The dish originated in Kermanshah Province.
Ground lamb meat with no fat, 500 g
Onion, medium, grated, 1 no
Split peas, 250 g
Chickpea flour, 100 g
Eggs, 2 nos
Turmeric powder, salt and pepper for seasoning
Oil for frying
Ingredients for filling
Sliced dried apricots, 200 g
Chopped or ground walnuts, 150 g
Sultana raisins, 150 g
Fried onions, 2 tablespoons
Ingredients for sauce
Tomato paste, 2 tablespoons
Lemon juice, 2 tablespoons
Water, 1 glass
Sugar, 1 tbsp
Directions
Put meat in a mixing bowl and add in grated onion, and seasoning, salt, pepper and turmeric powder.
Cook the split peas and then grind well. Add into the mixing bowl along with chickpea flour.
Crack the eggs into the bowl and knead well with your palm till the mixture is sticky and consistent. Put the prepared paste into a plastic bag and refrigerate for a half hour.
Wash the sliced apricot leaves, drain the water and mix with walnuts, raisins and fried onions in a dish. Bring the meat mixture out of the fridge . Take a piece off, as big as an orange. Stuff with the mixture of sliced apricots and shape into an oval carefully so that the fillings don't find a way out.
Set a non-stick frying pan on the stove, grease with oil and put the meat ovals inside and fry. Make sure to fry both sides.
Take a dish and combine together tomato paste, lemon juice and sugar and make sauce. If there i are any filling ingredients remaining, you can use in preparing the sauce. Put the Dastpich or oval shaped meat inside a pot. Make sure not to put them side by side not one on top of another or they won't cook properly. Pour the sauce all over the pot. Give it 20 minutes over a low flame till the sauce is entirely absorbed. Remove to a serving platter and arrange the ovals on the dish. Serve with fresh herbs like basil and fresh Persian bread. Bon Appetit!