Ingredients

• 400 g all-purpose flour
• 2 piece eggs
• 120 ml water
• 1 tsp salt
• 300 g ground lamb
• 1 piece onion
• 1 tsp black pepper
• 500 g Turkish yogurt
• 3 clove garlic cloves
• 100 g butter
• 2 tsp sweet paprika
• 1 tbsp dried mint

Instructions

1. Make the dough

   Combine flour and salt in a large bowl. Beat eggs with water and gradually add to flour mixture. Knead on medium pressure for 8-10 minutes until smooth and elastic dough forms. The dough should feel silky and not stick to your hands. Do not add too much flour or the dough will be tough.

2. Prepare the filling

   Finely dice the onion into 2mm pieces. Mix ground lamb with diced onion, salt, and black pepper over medium heat for 3-4 minutes until meat loses its pink color. The mixture should be moist but not wet. Do not overcook or the filling will become dry.

3. Roll the dough

   Divide dough into 4 portions and rest for 15 minutes covered with damp cloth. Roll each portion on low-floured surface until paper-thin, about 1mm thick. The dough should be translucent enough to read through. Do not use too much flour or mantı will be tough.

4. Cut and fill

   Cut rolled dough into 2cm squares using a sharp knife. Place 1/4 teaspoon filling in center of each square. Work quickly for 5-7 minutes before dough dries. The squares should remain pliable and easy to fold. Do not overfill or mantı will burst during cooking.

5. Shape the mantı

   Bring opposite corners of each square together and pinch tightly to seal. Work systematically for 15-20 minutes to shape all pieces. Each mantı should look like a small pouch with no gaps. Do not leave any openings or the filling will leak out.

6. Boil the mantı

   Bring salted water to rolling boil over high heat. Add mantı in small batches and cook for 8-10 minutes until they float to surface and pasta is tender. The mantı should feel firm but not chewy when bitten. Do not overcrowd the pot or they will stick together.

7. Prepare yogurt sauce

   Mix yogurt with minced garlic and salt at room temperature for 2-3 minutes until smooth and creamy. The sauce should coat the back of a spoon. Do not use cold yogurt or it will curdle when hot mantı is added.

8. Make spiced butter

   Melt butter in small saucepan over low heat for 2-3 minutes. Add paprika and cook for 1 minute until fragrant and deep red. The butter should sizzle gently without browning. Do not overheat or the paprika will become bitter.

9. Assemble and serve

   Drain mantı and serve immediately over yogurt sauce. Drizzle with spiced butter and sprinkle with dried mint over medium heat for 1 minute. The dish should be served steaming hot for best texture. Do not let mantı sit or they will become soggy.

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