Manti salad with yogurt dressing

Ingredients for 4 servings:

• 250 g tortellini (Turkish manti)
• 200 g yogurt, preferably Turkish
• 20 ml white wine vinegar, mild max. 5% acidity
• 2 ½ ml Pul Biber
• 3 leaves mint, fresh
• 3 slice(s) garlic, thin
• 20 g cucumber(s), grated, about 1 tbsp
• 10 ml maple syrup, alternatively elderflower syrup, honey or sugar
• n. B. Lime peel, grated
• some cinnamon stick(s), freshly grated
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

as a light summer dish or as a barbecue side dish

Cook the noodles in salted water until al dente, drain, and place on a baking sheet or similar to cool. Finely slice the garlic and finely chop or grate. Very finely chop the mint leaves. Grate some cucumber. Finely grate the lime zest. Add everything to the yogurt. Add the chili flakes, vinegar, and maple syrup and stir until smooth. Season with salt and a little grated cinnamon stick, toss with the cooled pasta parcels, and serve as a barbecue side dish. The yogurt sauce can also be served with the warm pasta.