Ingredients

• 400 g all-purpose flour
• 1 piece egg
• 120 ml water
• 1 tsp salt
• 250 g ground lamb
• 1 piece onion
• 1/2 tsp black pepper
• 500 g yogurt
• 3 clove garlic cloves
• 60 g butter
• 1 tsp paprika
• 1 tsp dried mint

Instructions

1. Make the dough

   Mix flour and salt in a large bowl. Beat the egg with water and pour into flour mixture. Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel firm but not dry. Cover with damp towel and rest for 30 minutes. Do not skip the resting time or the dough will be difficult to roll.

2. Prepare lamb filling

   Finely dice the onion into tiny 2mm pieces. Mix ground lamb with diced onion, salt, and black pepper in a bowl for 2-3 minutes until well combined. The mixture should hold together when pinched. Season generously as the small amount of filling needs to be flavorful. Do not add liquid or the dumplings will become soggy.

3. Roll out dough

   Divide dough into 4 portions. Roll each portion on a floured surface for 5-8 minutes until paper-thin, about 1mm thick. Cut into 3cm squares using a sharp knife or pizza cutter. You should get about 100-120 squares total. Work quickly as thin dough dries out fast. Do not let the squares overlap or they will stick together.

4. Fill and shape mantı

   Place 1/4 teaspoon of lamb mixture in center of each square. Bring all four corners together and pinch tightly to seal, creating a small purse shape. Place sealed dumplings on a floured tray for 15-20 minutes. Each dumpling should be completely sealed with no gaps. Do not overfill or they will burst during cooking.

5. Boil the dumplings

   Bring a large pot of salted water to a rolling boil over high heat for 3-4 minutes. Add mantı in batches and cook for 12-15 minutes until they float to the surface and pasta is tender. Test one dumpling to ensure pasta is cooked through. Remove with slotted spoon and drain well. Do not overcrowd the pot or temperature will drop.

6. Make yogurt sauce

   Mince garlic cloves very finely and mix with yogurt and a pinch of salt for 2-3 minutes until smooth. Let stand at room temperature for 10 minutes to allow flavors to meld. The sauce should be creamy and well-seasoned. Do not use cold yogurt as it will shock the hot dumplings.

7. Prepare spiced butter

   Melt butter in a small pan over medium heat for 2-3 minutes until it begins to foam. Add paprika and dried mint, cooking for 30 seconds until fragrant and sizzling. The butter should turn deep red and smell aromatic. Remove from heat immediately. Do not let the spices burn or they will become bitter.

8. Serve immediately

   Divide hot mantı among serving bowls and spoon yogurt sauce generously over each portion for 1-2 minutes. Drizzle the hot spiced butter over the yogurt sauce. The butter should sizzle when it hits the cool yogurt. Serve immediately while contrasts in temperature are pronounced. Do not let the dish sit or the textures will become muddled.

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