Klepe

Prepare the Dough

In a large bowl, mix the flour and salt.

Make a well in the center, add the egg, and gradually mix in the water to form a smooth dough.

Knead the dough on a lightly floured surface until it is elastic and smooth. Cover and let it rest for 30 minutes.

Prepare the Filling

In a medium bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, chopped parsley, black pepper, salt, and paprika. Mix well.

Assemble the Klepe

Roll out the dough on a lightly floured surface to about 1/8 inch thickness.

Cut the dough into squares or circles, approximately 3 inches in size.

Place a spoonful of the filling in the center of each dough piece.

Fold the dough over the filling to create a half-moon shape or a pouch, and press the edges together to seal. You can also use a fork to crimp the edges.

Cook the Klepe

Bring a large pot of salted water to a boil. Gently drop the klepe into the boiling water in batches.

Cook for about 8-10 minutes, or until the klepe float to the surface and are cooked through. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute.

Stir in the tomato sauce, beef or vegetable broth, dried oregano, and dried basil. Season with salt and pepper to taste.

Simmer the sauce for about 10 minutes, until slightly thickened.

Serve

Place the cooked klepe in the skillet with the sauce and gently toss to coat.