Manti Turkish Dumplings Yogurt

In a large bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and crack in the eggs. Gradually add the water, mixing with your hands until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rest for at least 30 minutes at room temperature.

While the dough rests, prepare the filling. In a medium bowl, combine the ground meat, finely grated onion, 1 teaspoon salt, black pepper, and 1 teaspoon 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 pizza cutter, cut the dough into small squares, approximately 1-inch by 1-inch. Repeat with the remaining dough portions.

Place a tiny amount of the meat filling (about 1/4 teaspoon) in the center of each dough square. To fold, pinch the opposite corners of the square together in the middle, then bring the remaining two corners to meet them, creating a small, sealed pouch. Ensure they are tightly sealed to prevent the filling from escaping during cooking. Place the folded manti on a lightly floured tray.

Bring a large pot of salted water to a rolling boil. Carefully add the manti to the boiling water, stirring gently to prevent sticking. Cook for 8-12 minutes, or until the manti float to the surface and the dough is tender. Drain well.

While the manti cook, prepare the yogurt sauce. In a bowl, combine the plain yogurt, minced garlic, and 1/2 teaspoon salt. Stir until well combined. Taste and adjust salt if necessary.

In a small saucepan, melt the unsalted butter over medium heat. Once melted, add 1 tablespoon of red pepper flakes and dried mint. Sauté for about 30 seconds until fragrant, being careful not to burn the spices. Remove from heat.

To serve, divide the hot, drained manti among serving bowls. Spoon a generous amount of the garlic yogurt sauce over the manti. Finally, drizzle the hot spiced butter mixture over the yogurt. Garnish with additional dried mint or fresh mint leaves if desired. Serve immediately and enjoy!