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1
Make the Dumplings In a large skillet, heat 1 tablespoon of the oil.
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2
Add the beef, lamb and a generous pinch each of salt and pepper.
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3
Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and nearly cooked through, about 8 minutes.
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4
Add the onion, bell pepper, celery and garlic and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
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5
Stir in the parsley and season with salt and pepper.
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6
Transfer the filling to a bowl and let cool.
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7
Make the Dumplings Meanwhile, in a large bowl, whisk the Cream of Wheat with the graham flour and 1 teaspoon of salt.
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8
Stir in the water and the remaining 1 tablespoon of oil until a dough starts to form.
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9
Turn the shaggy dough out onto a work surface and knead until very smooth and pliable, about 7 minutes.
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10
Lightly oil your hands and form the dough into 1 1/2-inch balls.
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11
Transfer the balls to a baking sheet and cover with plastic wrap.
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12
Make the Dumplings Work with one piece of dough at a time: With your thumb, make a deep depression in the dough and spoon a heaping tablespoon of the filling into the depression.
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13
Gather the dough at the top and pinch together tightly to form a little purse.
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14
Gently flatten the dumpling to a 3/4-inch-thick round.
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15
Return to the baking sheet and cover with plastic wrap.
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16
Repeat with the remaining dough and filling.
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17
Make the Soup In a large saucepan, combine the yogurt with the stock and a generous pinch of salt and bring just to a boil, whisking frequently.
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18
Stir in the mint and the 1/4 cup each of dill and cilantro.
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19
Add the dumplings, partially cover and simmer over moderate heat, stirring occasionally to prevent sticking, until the dumplings are plump and the soup is thickened, 50 minutes to 1 hour.
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20
Stir in the lemon juice and season with salt.
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21
Spoon the dumplings and soup into shallow bowls and garnish with finely chopped dill and cilantro; serve.
