Mantı

Make the dough

Mix the flour, egg, water and salt into a smooth, firm dough.

Rest the dough

Cover the dough and let it rest so it relaxes and rolls easily.

Mix the filling

Mix the ground lamb with the grated onion, salt and pepper.

Roll and cut

Roll the dough out thin and cut it into small squares.

Fill and pinch

Place a small dot of filling on each square and pinch the corners together into a tiny dumpling.

Boil the dumplings

Boil the dumplings in salted water until they float and are cooked through.

Make the yogurt sauce

Stir the crushed garlic and a pinch of salt into the yogurt while the dumplings boil.

Sizzle the butter

Melt the butter with the Aleppo pepper until it turns fragrant and red.

Plate and serve

Drain the mantı, spoon over the garlic yogurt, drizzle with the sizzled butter, and dust with dried mint.