Mantı with Garlic Yogurt and Spiced Butter

Ingredients

• all-purpose flour300g
• egg1 large
• water120ml
• salt1 tsp
• ground beef200g
• onion1 small, finely grated
• black pepper1/2 tsp
• paprika1 tsp
• plain yogurt400g
• garlic cloves3, minced
• butter100g
• aleppo pepper flakes2 tbsp
• dried mint1 tbsp
• sumac1 tsp, for garnish

Directions

1. 1

   In a large bowl, combine flour and salt. Make a well in the center, add the egg and about 100ml of water. Mix until a dough forms, adding more water if needed. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.

2. 2

   Meanwhile, prepare the filling: mix ground beef, grated onion, black pepper, and 1/2 tsp of paprika in a bowl. Set aside.

3. 3

   Roll the rested dough into a very thin sheet (about 1-2mm thick) on a floured surface. Cut into 1-inch squares.

4. 4

   Place a tiny amount (about 1/2 tsp) of the beef mixture in the center of each square. Fold the corners to the center and pinch to seal, forming a small bundle. Repeat with all dough and filling.

5. 5

   In a separate bowl, mix yogurt with minced garlic and a pinch of salt. Set aside.

6. 6

   Bring a large pot of salted water to a boil. Add the mantı and cook for about 6-8 minutes, or until they float and are cooked through. Drain well.

7. 7

   In a small pan, melt the butter over medium heat. Add the aleppo pepper flakes and dried mint, stirring for 30 seconds until fragrant. To serve, divide the mantı among plates, top with garlic yogurt, then drizzle with the spiced butter. Sprinkle with remaining paprika and sumac. Serve immediately.

8. 8

   In a large bowl, combine flour and salt. Make a well in the center, add the egg and about 100ml of water. Mix until a dough forms, adding more water if needed. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.

9. 9

   Meanwhile, prepare the filling: mix ground beef, grated onion, black pepper, and 1/2 tsp of paprika in a bowl. Set aside.

10. 10

    Roll the rested dough into a very thin sheet (about 1-2mm thick) on a floured surface. Cut into 1-inch squares.

11. 11

    Place a tiny amount (about 1/2 tsp) of the beef mixture in the center of each square. Fold the corners to the center and pinch to seal, forming a small bundle. Repeat with all dough and filling.

12. 12

    In a separate bowl, mix yogurt with minced garlic and a pinch of salt. Set aside.

13. 13

    Bring a large pot of salted water to a boil. Add the mantı and cook for about 6-8 minutes, or until they float and are cooked through. Drain well.

14. 14

    In a small pan, melt the butter over medium heat. Add the aleppo pepper flakes and dried mint, stirring for 30 seconds until fragrant. To serve, divide the mantı among plates, top with garlic yogurt, then drizzle with the spiced butter. Sprinkle with remaining paprika and sumac. Serve immediately.