Manti with Yogurt and Garlic

Method

1. 01

   Mix 450 g flour with 1 teaspoon salt in a wide bowl. Add 1 egg and most of the 180 ml lukewarm water, then knead in the bowl and on the counter until you have a firm, smooth dough. Add the remaining water only if dry flour will not come together. Cover and rest for 30 minutes.

   ⏱ 30 min
2. 02

   While the dough rests, mix 250 g ground beef with the grated onion, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. In a separate bowl, stir 500 g yogurt with 3 grated garlic cloves and a pinch of salt, then let it stand at room temperature so it is not refrigerator-cold when served.

   
3. 03

   Divide the dough into 2 pieces. On a floured surface, roll one piece at a time into a thin sheet, keeping the other piece covered. Cut the sheet into small squares about 3 cm wide.

   
4. 04

   Place a tiny pinch of filling in the center of each square. Pinch the opposite corners together and press the edges tightly so each dumpling is small and sealed. Set the shaped manti on a lightly floured tray and repeat with the remaining dough and filling.

   
5. 05

   Bring a large pot of well-salted water to a boil. Add the manti gently, stir once so they do not stick, and boil until the dough is tender and the filling is cooked through. Drain well, reserving a small splash of cooking water if you want to loosen the sauce.

   ⏱ 10 min
6. 06

   As the manti boil, melt 50 g butter in a small pan over medium-low heat. Stir in 1 tablespoon tomato paste until it smells cooked, then add 1 teaspoon red pepper flakes and 1 teaspoon dried mint for the last 20 to 30 seconds so the spices bloom without burning.

   ⏱ 3 min
7. 07

   Transfer the hot drained manti to shallow bowls. Spoon the garlic yogurt generously over the dumplings, then drizzle the warm red pepper butter on top. Finish with a little extra dried mint and serve immediately.