Turkish-Style Manti

Sift the flour, add the egg, 120 ml water and 0.5 tsp salt. Knead a firm, medium-stiff dough for 7–8 minutes, cover and let rest for 10 minutes.

For the filling, combine the ground beef, finely grated onion, chopped parsley, black pepper and 0.5 tsp salt.

Divide the dough into 3 parts, roll each out to about 1 mm thick, dusting with flour as needed, and cut into squares roughly 2.5 × 2.5 cm.

Place 0.5 tsp of filling in the center of each square, bring the four corners up together and pinch the edges tightly to seal.

Bring 2 L of water with 1 tsp salt to a boil, gently drop in the manti and simmer uncovered over low heat for 15–20 minutes, stirring occasionally, until the dough is soft but not falling apart.

Mix the yogurt with crushed garlic and a pinch of salt.

Melt the butter, add the tomato paste and ground red pepper, and heat for 3–5 minutes.

Remove the manti with a slotted spoon, arrange on plates, drizzle with garlic yogurt and the hot tomato-butter sauce; serve immediately.