Turkish Manti with Yogurt Dip

Ingredients

• 400 g Durum Wheat Flour Type 1050
• 3 tbsp Butter
• 1 Egg
• salt
• 200 g Lamb Mince
• 1 Onion
• 0.5 bunch parsley
• 2 tsp spicy paprika powder
• 300 g Yogurt
• 1 tbsp Lemon juice

Instructions

1. 1.

   Knead the flour, 1 tbsp melted butter and 1 egg with approx. 150 ml lukewarm water into a smooth dough. Add more water or flour if needed. The dough should be smooth and elastic. Let it rest at room temperature for approx. 30 minutes covered.

2. 2.

   For the filling, wash, dry, and chop the parsley. Peel and finely chop the onion, mix with minced meat, parsley and 1 tsp paprika powder, season with salt.

3. 3.

   Roll out the dough thinly on a lightly floured surface and cut out squares approx. 3 cm in size. Place 1/4 tsp of filling in the center of each square, fold the corners towards the center and press together to form a star shape.

4. 4.

   Bring plenty of salted water to a boil and cook the dumplings darin for approx. 4 minutes.

5. 5.

   Mix the yogurt with lemon juice and salt lightly. Melt the remaining butter and mix in the remaining paprika powder.

6. 6.

   Drain the dumplings, arrange them on warmed plates and pour the yogurt sauce over them. Drizzle with paprika butter and serve.