Manti

🔥 Prep

• Measure 3 cup flour into a mixing bowl.
• Finely chop the 1 pcs onion.
• Mince the 2 pcs garlic cloves.
• Combine the 250 g minced beef, chopped onion, and minced garlic in a bowl for the filling.
• Measure 1 cup yogurt into a small bowl.
• Measure 2 tbsp butter and 1 tsp red pepper flakes for the sauce.

🔥 Cook

• 1. Knead the measured 3 cup flour with about 1 cup water and a pinch of salt for 5 minutes until a smooth, elastic dough forms.
• 2. Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
• 3. Prepare the filling by mixing the minced beef, onion, and garlic; season with salt and pepper to taste.
• 4. Roll the rested dough on a floured surface to a thickness of about 2 mm, then cut into 2‑cm squares.
• 5. Place a small spoonful (≈½ tsp) of filling in the center of each square, fold the corners to meet at the top, and pinch to seal, forming tiny dumplings.
• 6. Bring a large pot of water to a rolling boil over high heat, then add a pinch of salt.
• 7. Drop the manti into the boiling water and cook for 8‑10 minutes until they float and are tender.
• 8. Melt the 2 tbsp butter over medium heat for 1 minute, then stir in the 1 tsp red pepper flakes and cook for 30 seconds until fragrant.
• 9. Mix the 1 cup yogurt with the minced garlic from prep until smooth.
• 10. Transfer the cooked manti to the yogurt bowl using a slotted spoon and toss gently to coat.
• 11. Drizzle the hot butter‑red pepper mixture over the topped manti and serve immediately.

🔥 Serve

• Serve the manti warm, optionally garnished with an extra sprinkle of red pepper flakes.
• Accompany with lemon wedges and fresh herbs such as parsley or mint.
• Optional side: a simple cucumber‑tomato salad dressed with olive oil and lemon juice.