Turkish mantı

Method 7 steps

1. 1

   Knead a stiff dough from the flour, eggs, water and salt and work it fifteen minutes.

2. 2

   Cover it and rest it forty minutes, or the dough springs back as you roll it.

3. 3

   Mix the mince with the grated onion, salt and pepper and squeeze out the excess juice.

4. 4

   Roll the dough a millimetre thick and cut it into two-centimetre squares.

5. 5

   Put a knife-tip of filling on each square and pinch the four corners up into a knot.

6. 6

   Boil the mantı in salted water for eight minutes and drain, keeping a ladle of the water.

7. 7

   Whisk the yoghurt with the garlic, plate the mantı, spoon the yoghurt over and pour on the paprika and mint butter.