Little pasta caps in the curd (Chuche - Baraque)

Prepare Labanie (cooked curd) and reserve. Prepare the filling: in a bowl, add the ground meat and the grated onion, season with salt and Syrian pepper to taste and mix well. Little hats: in a bowl, add the flour, the mixture of salt and water and the butter. With your hands, work the mixture until you get a dough that comes off the bowl and hands. Sprinkle a work surface with wheat flour (marble stone or board). Open the dough, using a kitchen roll, until very thin. Using the cookie cutter or a liquor cup about 4 cm in diameter, cut out discs in the dough. In the center of each dough disk, place an amount of filling equivalent to, more or less, a chickpea. Fold the dough over the filling, squeeze the edges as if it were a little pastry and join the ends together providing a little hat. Place Labanie in a large pot, bring to a simmer and bring to a boil. As soon as it boils, put on the hats, and the proportion that goes up will be removed from the pan and placed in a tureen. When all are cooked, put the sauce on top.