Manti with yogurt sauce and paprika butter

Ingredients for 6 servings:

• 375 g flour
• 1 egg(s)
• 1 onion(s)
• 250 g minced lamb (alternatively minced beef)
• 2 tbsp parsley, chopped
• Salt and pepper, black
• 4 tsp paprika powder, hot
• 4 cloves garlic
• 600 g yogurt
• 3 tbsp butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Turkish noodle parcels

For the dough, mix the flour with the egg and a little water and knead thoroughly until a firm dough forms. Halve the dough, place it in a bowl, cover with a cloth or lid and let it rest for 30 minutes. For the filling, peel and grate the onion and mix well with the minced meat, parsley, salt, pepper and 3 teaspoons of rose paprika. Roll out the dough to just under 2 mm thick and cut into 3 cm squares. Place a little of the minced meat filling on each piece of dough, fold the dough over diagonally and press the edges firmly with your fingers. Bring a large pot of salted water to a boil and cook the dumplings for about 5-7 minutes until tender. For the sauce, peel the garlic and press it through a garlic press into the yogurt. Season the sauce with salt. Melt the butter in a pan and briefly fry the remaining paprika in it. Then drain the pasta parcels, refresh briefly and divide them between plates. Top the pasta with plenty of garlic yogurt and drizzle with paprika butter. Be careful! You can never make enough; it’s always too little because it’s so delicious! This recipe easily serves four people. Tip: You can also place the raw dumplings in a buttered roasting pan, pour in 1 1/2 liters of meat broth, and cook the dumplings for 30-40 minutes at 180°C in a preheated oven, then serve it as a soup.