Vegetarian Manti

Ingredients for 4 servings:

• 500 g flour
• 1 egg(s)
• 1 tsp salt
• 2 pts. feta cheese, approx. 200 g each
• 3 tbsp mild ajvar
• 2 cups of Turkish yogurt, approx. 250 g each
• 1 tbsp lemon juice
• 2 garlic cloves
• 100 g butter
• 2 tbsp paprika powder, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Knead the flour, egg, and salt into a dough. Add enough water to form a firm, non-sticky dough. Let the dough rest for 1 hour. In the meantime, place the feta cheese in a bowl, mash it with a fork, and mix it with the ajvar. Chop the garlic and stir it into the yogurt with the lemon juice. Roll out the dough thinly and cut into approximately 5 x 5 cm squares. Place 1/2 teaspoon of the feta mixture on each square, gather the corners, and twist slightly to create a small tip at the top. The manti must be tightly sealed so the filling doesn’t leak out later. Bring a large pot of water to a simmer. Add the manti with a slotted spoon. They’re ready when they rise to the surface. Then remove the manti. Meanwhile, melt the butter and stir in the paprika. Spread the yogurt on plates, place the manti on top, and drizzle with the paprika butter.