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The World in One City: Paul and Ayse pour their hearts into a bowl of soup

Heinbecker.JPGLast week we had Paul Heinbecker on the show - talking about the situation in Syria.
Paul is the former Canadian ambassador to the UN.
He emailed to invite me over to cook a World In One City dish with his wife Ayse.
She's from Turkey and they met when Paul was a young diplomat on his first foreign posting.
And if it's possible to fall in love over a soup...they did.
Here's their story:

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Boerek Soup
Heinbecker soup.JPGPasta dough:
1 1/2 cups flour
1 egg
1/2 tsp salt
1 tbsp vegetable oil
1/4 cup water (add slowly)
300g lean ground beef
salt, pepper
onion flakes or 1 small onion grated
6 cups chicken broth
4 tbsps tomato paste
1/2 tbsp red pepper paste (sold in Middle East stores)
2 tbsps butter
4 tbsps dried mint
juice of 1/2 a lemon
hot sauce and salt to your taste
In food processor with dough blade, mix pasta ingredients until well blended and dough becomes elastic, not sticky. If too sticky, add a little more flour. Wrap in plastic and let rest one hour.
Mix filling ingredients in a bowl. Divide pasta dough into 2 or 3 pieces and roll each one with a rolling pin on a floured surface into a disc, as thin as possible. Sprinkle flour on the surface. Fold into half a circle and cut into strips, then into squares.
Put small amounts of filling into each square. Fold as a triangle, then fold again the outside corners of the triangle. Spread them on a floured cookie sheet.
They can be cooked right away or frozen at this stage.
Bring broth to a boil and add the boreks. Cook until they soak up some of the broth and the pasta dough is cooked. If they are frozen, it will take a little longer. If they are fresh, it will take 4-5 minutes.
Serve, making sure each bowl gets equal amounts of mint in the broth.