Turkish mantı

Ingredients

Quantities for 5 servings.

• 500 g Flour
• 2 piece Eggs
• 180 ml Water
• 300 g Lamb, minced
• 1 piece Onion, grated
• 500 ml Thick yoghurt
• 4 clove Garlic
• 100 g Butter
• 1 tbsp Paprika
• 1 tbsp Dried mint
• 1 tsp Sumac
• to taste Salt and pepper

Method

1. Knead a stiff dough from the flour, eggs, water and salt and work it fifteen minutes.
2. Cover it and rest it forty minutes, or the dough springs back as you roll it.
3. Mix the mince with the grated onion, salt and pepper and squeeze out the excess juice.
4. Roll the dough a millimetre thick and cut it into two-centimetre squares.
5. Put a knife-tip of filling on each square and pinch the four corners up into a knot.
6. Boil the mantı in salted water for eight minutes and drain, keeping a ladle of the water.
7. Whisk the yoghurt with the garlic, plate the mantı, spoon the yoghurt over and pour on the paprika and mint butter.