Manti Turkish Dumplings Yogurt

In a large bowl, combine the flour, 1 teaspoon of salt, and egg. Gradually add the lukewarm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. Cover the dough with a clean cloth or plastic wrap and let it rest at room temperature for at least 20 minutes.

While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, finely grated or minced onion, 1/2 teaspoon of salt, black pepper, and 1/2 teaspoon of red pepper flakes. Mix thoroughly with your hands until all ingredients are well combined. Do not overmix.

Divide the rested dough into 2-3 equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1/16 inch thick, into a large rectangle. Using a knife or a pastry wheel, cut the dough into small squares, approximately 1x1 inch. Repeat with the remaining dough portions.

Place a tiny amount of the beef filling (about 1/4 teaspoon) in the center of each dough square. To fold, bring all four corners of the square together in the center and pinch them tightly to seal, creating a small boat-like shape. Alternatively, pinch two opposite corners together, then pinch the remaining two corners to the center, forming a small parcel. Place the formed manti on a lightly floured tray to prevent sticking.

Bring a large pot of salted water to a rolling boil. Carefully drop the manti into the boiling water, stirring gently to prevent them from sticking. Cook for 10-12 minutes, or until the manti float to the surface and are tender. Do not overcrowd the pot; cook in batches if necessary.

While the manti cook, prepare the sauces. In a small bowl, combine the plain yogurt with minced garlic and a pinch of salt. Mix well. In a small pan, melt the butter over medium heat. Once melted, add 1 teaspoon of red pepper flakes and dried mint, stirring for about 30 seconds until fragrant. Be careful not to burn the spices.

Using a slotted spoon, transfer the cooked manti from the boiling water directly into serving bowls. Spoon a generous amount of the garlic yogurt sauce over the hot manti. Finally, drizzle the warm spiced butter sauce over the yogurt and manti. Serve immediately, garnished with a sprinkle of fresh mint or sumac if desired.