Mantı

Dough and filling

• plain flour400 g
• eggs2
• water120 ml
• salt1 tbsp
• minced lamb300 g
• onions1
• flat-leaf parsley3 tbsp
• black pepper1 tsp

To serve

• Greek yoghurt400 g
• garlic cloves3
• butter80 g
• red pepper flakes2 tsp
• dried mint1 tbsp
• sumac (optional)1 tsp

Dough and filling

1. 01

   Knead the flour, eggs, water and 1 teaspoon of the salt into a firm dough, about 10 minutes. Rest it covered for 30 minutes.

2. 02

   Grate the onion very finely and chop the parsley, then mix them with the lamb, half a teaspoon of the salt and a good teaspoon of freshly ground black pepper.

3. 03

   Divide the dough into 4 pieces and, keeping the others covered, roll each one out as thin as you can manage and cut it into 3 cm squares.

4. 04

   Put a pea-sized piece of filling on each and pinch the four corners up into a little parcel.

To serve

5. 05

   Crush the garlic to a paste with a pinch of the salt, beat it into the yoghurt and leave it at room temperature.

6. 06

   Boil the mantı in a large pan of water with the rest of the salt for 8 to 10 minutes, until the dough is tender and the filling cooked through.

7. 07

   Melt the butter until it foams, take it off the heat and stir in the red pepper flakes (pul biber) and dried mint.

8. 08

   Drain the dumplings, spread them on warm plates, spoon the garlic yoghurt over and pour the red butter across the top.

9. 09

   Finish with sumac if you have it.