Yarpag Khengeli (Azerbaijani Pasta with Meat and Yogurt)

To make the Garlic Yogurt:

1. Place the yogurt in a medium bowl.
2. Use a mortar and pestle (or side of a knife and the palm of your hand if mortar not available) to crush the garlic cloves. Mix into the yogurt along with a pinch of salt. Cover and refrigerate until needed.

To prepare the pasta:

1. In a large bowl, combine the flour and salt. Mix in the egg, then slowly add water until a dough comes together.
2. On a lightly floured surface, knead the dough until smooth and elastic. Add only enough flour to be able to handle the dough. If it is still too dry, add a little more water. Cover with plastic or transfer to a bowl, cover, and allow to rest at room temperature for 30 minutes.

To prepare the Meat and Onion Topping:

1. While the pasta is resting, prepare the meat and onion topping.
2. In a skillet or pan, melt the butter over medium-low heat. Add the onion slices and cook, stirring often, until caramelized, about 30 minutes. Adjust the heat between medium and low as needed to keep the onions from burning.
3. Use a slotted spoon to transfer the caramelized onions to a plate and set aside, leaving the butter in the pan.
4. Increase heat to medium and crumble the ground meat into the pan. Cook, breaking apart the meat into small pieces, until browned and starting to crisp around the edges.
5. Stir back in the caramelized onion, season with salt and pepper, and keep over low heat as pasta cooks.

To assemble the pasta:

1. On lightly floured surface, roll out the rested dough into a thin sheet about 1/8 inch (3 mm) thick, flouring as needed to keep from sticking.
2. Cut the circle into strips about 2 inches (5 cm) wide. Cut across the strips at an angle to create 2 inch (5 cm) diamonds.
3. Separate the pieces and arrange in a single layer on parchment lined baking sheet.
4. Bring a large pot of salted water to a boil. Cook the pasta in batches, stirring to separate the pieces. Remove with a slotted spoon as they rise to the surface and are al dente, just tender. Place drained pasta on serving platter or divide among bowls.
5. Drizzle melted butter over the pasta, followed by the garlic yogurt (or keep in a bowl on the side to add individually). Top with the meat and onion mixture and serve immediately.