Instructions: For the Dough: Mix 1 1/2 cups flour, the salt and 1/2 cup water into a paste. Add enough water, 1 tablespoon at a time, to make a stiff dough, and then knead by hand or use the dough hook of an electric mixer until the dough is smooth and elastic, about 10 minutes.

Put about 1 cup of flour in a large bowl. Pinch off pieces of the dough and roll them between your palms to make marble-sized balls about 1/3- to 1/2-inch in diameter. As you make them, toss them in the bowl of flour. From time to time, stir the balls in the flour to coat them. When all of the dough has been rolled into balls and floured, place the balls on a heavily floured work surface and flatten each with your thumb. Set aside.

For the Meat Topping: Place the oil in a heavy skillet and add the meat and onion. Fry over medium-high heat, stirring with a spatula or wooden spoon and breaking the meat into small bits, until the meat is quite brown and the onions are turning golden, 15 minutes. Stir in the coriander, cumin and a dash of cinnamon and cook 1 minute, then transfer the meat to a strainer and drain off the oil. Return the meat to the skillet.

For Assembly: Toss the pasta in a colander to get rid of any excess flour. Bring plenty of water to the boil in a pot, add the salt and the pasta and stir to separate the disks. When the water returns to a boil, cook until the pasta is still slightly resistant to the bite, 20 to 25 minutes. Drain the pasta in a strainer or colander.

Squeeze the garlic into the yogurt. Place the garlic mixture in an empty pot and cook over medium heat, stirring, just until it is warm, about 3 minutes; dont let the yogurt boil or it will curdle.

Add the drained pasta to the pot and stir it into the yogurt to warm. Place the pasta in a serving bowl. Warm the meat briefly in the skillet and arrange it on top of the pasta. Garnish with mint leaves.

This recipe yields 4 servings.

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