In a medium skillet, heat the oil.
1. small red onion, thinly sliced.feta cheese, crumbled into large chunks.
loosely packed fresh mint leaves.loosely packed fresh basil leaves.Bring 3 quarts water to a boil in a large saucepan over high.
Add Kamut and 1 tablespoon salt.Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes.
Drain and spread in an even layer on a large baking sheet.
Let cool 15 minutes..Add the butter and mix the ingredients together into a sandy, crumbly mixture.
In a bowl, combine the sour cream and egg yolk until very smooth.Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry.
Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight..In a mixing bowl with a whisk attachment, cream the cream cheese.