| | === DOUGH === |
| 1 | pk | Dry yeast -; (1/4 oz) |
| 1/3 | c | Warm water |
| 4 | c | Unbleached flour |
| 2 | ts | Anise seeds |
| 2 | ts | Coarse salt |
| 2 | | Eggs; lightly beaten |
| 1/4 | c | Olive oil |
| 3/4 | c | Milk; or more |
| | === STUFFING === |
| 1/3 | c | Olive oil |
| 1/2 | c | Chopped onion |
| 1 | | Bulb Fennel; finely chopped |
| 1 | c | Fennel tops; coarsely chopped |
| 1 | lb | Boned lamb (most fat removed); cut 1/2" cubes |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 1 1/2 | c | Chopped flat-leaf parsley |
| 5 | | Green onions - (to 6); thinly sliced |
| 1/3 | c | Mint; chopped |
| 3 | oz | Manouri cheese or other firm goat cheese |
| 1/2 | c | Yogurt |
| | === ASSEMBLY === |
| | Oil |
| | Water or milk |
| 2 | ts | Sesame or nigella seeds -; (to 3) |
