Turkish manti

Making the yoghurt sauce – 5 minutes

Peel 2 garlic cloves and chop as finely as possible. Mix the garlic with greek yoghurt and season with salt.

You can keep the sauce in the fridge, but let it come to room temperature before serving.

Making the dough – 10 minutes + waiting time

You can knead the dough by hand or with an electric mixer. Mix flour together with salt and add the eggs one at a time.

Gradually add the lukewarm water and keep kneading until you have a nice elastic dough. This will take about 5 to 10 minutes.

Cover the dough and let it rest for about half an hour.

Making the filling – 10 minutes

Peel the onion and chop it as finely as possible. Finely chop the parsley and mix the minced lamb with the parsley, onion, salt, black pepper and chilli powder.

Making the tomato sauce – 10 minutes

Heat 2 tablespoons of olive oil in a saucepan and fry the tomato purée over low heat for about 5 minutes. We do this to reduce the acidity of the tomato purée.

Stir continuously and add a pinch of chilli powder. Remove the tomato paste from the heat and stir in the water to make a smooth sauce.

Filling and finishing the manti – 1 hour

Dust the work surface and rolling pin with flour and roll out the dough thinly, to a maximum of 2 mm.

Use a pizza cutter to cut small squares out of the dough.

The easiest way to do this is to use a ruler. Make the squares about 4 cm.

Meanwhile, cover the dough with a clean tea towel, because the dough dries out quickly. Place a little filling in the centre of a square and press the four corners towards the centre.

Close the squares by pressing all seams closed with your fingers. If the dough has dried out a bit and you can't squeeze it together, use a little bit of water.

Place the folded manti on a large plate or platter lined with baking parchment. Cover these immediately with a clean tea towel, because they dry out quite quickly.

Repeat until all the dough and filling has been used, then fill a large pot with water and bring to a boil.

Cook the manti in batches in the boiling water, do not add too many manti to the pan at a time. Cook the manti for about 5 to 10 minutes, they are ready when they float to the top.

Meanwhile, make the butter sauce by melting 2 tablespoons of butter in a small saucepan over low heat. Add 2 teaspoons chilli flakes and 1 teaspoon dried mint. Turn off the heat and stir in 1 tablespoon of olive oil.

Reheat the tomato sauce and serve the cooked manti with yoghurt sauce and tomato sauce. Finish with a little butter sauce and dried mint. Enjoy your meal!