Manti With Yogurt Sauce

Instructions

1. Step 1

   Combine 2 ¼ cup (280 gr) flour with the eggs, 6 ½ tbsp (100 ml) water, and ⅝ tsp (4 gr) salt. Mix until a firm, shaggy dough forms.

   Ingredients used: 280.0 gr All-Purpose Flour, 2.0 piece Egg, 4.0 gr Salt, 100.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Knead the dough until smooth and elastic, then cover it and let it rest.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Combine the ground beef, onion, ⅝ tsp (4 gr) salt, and black pepper in a clean bowl. Refrigerate the filling while rolling the dough.

   Ingredients used: 250.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 1.0 piece Onion, 4.0 gr Salt

   Cookware: small bowl

4. Step 4

   Dust the work surface with the remaining 2 ¾ tbsp (20 gr) flour. Divide the dough in half, roll each half into a very thin sheet, and cut it into roughly 3 cm squares.

   Ingredients used: 20.0 gr All-Purpose Flour

   Cookware: knife, rolling pin

5. Step 5

   Place a small dab of filling in the center of each square. Bring the four corners together and firmly pinch the adjoining edges closed.

6. Step 6

   Stir the yogurt with the garlic and ⅜ tsp (2 gr) salt until smooth. Set the sauce aside while the dumplings cook.

   Ingredients used: 9.0 gr Garlic, 400.0 gr Plain Yogurt, 2.0 gr Salt

   Cookware: small bowl

7. Step 7

   Bring the remaining 10 ¼ cup (2500 ml) water to a boil over high heat and add the remaining ⅜ tsp (2 gr) salt.

   Ingredients used: 2.0 gr Salt, 2500.0 ml Water

   Cookware: large pot

8. Step 8

   Add the manti, stir gently, and return the water to a boil. Cook until the dough is tender and the beef filling reaches 71°C, then transfer the manti to a serving platter with a slotted spoon.

   Timer: 10 min (fixed)

   Cookware: large pot, serving platter, slotted spoon

9. Step 9

   Melt the butter in a small saucepan over low heat. Stir in the red pepper flakes and cook briefly until fragrant without browning the butter.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 gr Butter, 4.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: small saucepan

10. Step 10

    Spoon the garlic yogurt over the warm manti, drizzle with the pepper butter, and finish with the dried mint. Serve immediately.

    Ingredients used: 2.0 gr Mint

    Cookware: serving platter