Turkish Manti

For the pasta dough, knead 400 g flour, egg, half a teaspoon of salt and the water to form a smooth dough. Shape into a ball and wrap in cling film. Let rest for about 30 minutes.

For the filling, peel and dice the onion. Wash herbs, shake dry and roughly chop. Put one tablespoon of the herb mixture aside, knead the rest with the mince and onion. Season with half a teaspoon of salt and pepper.

Roll out the dough thinly (2–3 mm) on a little flour. Cut into squares (approx. 5 cm x 5 cm) with a knife. Distribute the mince on the dough squares. Brush the edges thinly with egg white. Seal the squares diagonally to form triangles and press the edges together well, then press the outer corners together.

Boil salted water in a large pot and cook the manti in 2 portions for 5–6 minutes each.

In the meantime, stir the yoghurt until smooth. Peel the garlic and squeeze in directly through a garlic press. Season to taste with salt. Melt the butter and stir in the Pul Biber. Lift the manti out of the water or pour it off and serve with the yogurt sauce. Sprinkle with the reserved herbs and drizzle with paprika butter.