Manti

Make the dough: In a large bowl combine All-Purpose Flour with a pinch of Salt. Make a well, add the Egg and about 1/3 cup Water, then mix and knead until you have a smooth, elastic dough (add more water or flour as needed). Cover and let rest for 30 minutes.

Prepare the filling: Finely grate or very finely chop the Onion and squeeze out excess liquid. In a bowl mix the Ground Beef-Lamb Mix with the prepared onion, a generous pinch of Salt, and freshly ground Black Pepper until well combined.

Roll and cut the dough: Divide the rested dough into portions and roll each very thin on a lightly floured surface. Cut into small squares, roughly 4 cm (1.5 in) per side.

Assemble the manti: Place a small amount (about a pea-sized ball) of filling in the center of each square, fold two opposite corners together or pinch all four corners to form small purses, sealing tightly so they won't open during cooking.

Cook the manti: Bring a large pot of salted water to a gentle boil and add the dumplings in batches so they don’t stick. Cook until they rise and the dough feels tender, about 6–8 minutes. Remove with a slotted spoon and transfer to a warm serving dish.

Make the yogurt sauce: In a bowl combine Plain Yogurt with finely minced Garlic and a little Salt to taste; stir until smooth and slightly runny (add a splash of water if necessary).

Make the spiced butter: In a small skillet melt Unsalted Butter over low heat, then remove from heat and stir in Pul Biber and Sweet Paprika. Return briefly to very low heat just to sizzle the spices and release their aroma, then stir in Dried Mint.

Assemble to serve: Spoon the garlic-yogurt over the cooked manti, then drizzle the hot spiced butter evenly over the top so it soaks into the dumplings.

Finish and garnish: Sprinkle a pinch of Sumac over the finished dish for a bright, lemony finish and an extra sprinkle of dried mint or pul biber if desired.

Serve immediately while warm, allowing guests to enjoy the contrast of creamy yogurt, spicy butter and savory meat in every small dumpling.