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 until a firm, smooth dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes elastic. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.

While the dough is resting, prepare the filling. In a separate bowl, combine the ground beef, finely grated onion, 1 teaspoon of salt, black pepper, and the optional 1/2 teaspoon of red pepper flakes. Mix all ingredients thoroughly with your hands until they are well combined.

Divide the rested dough into 2-3 equal portions. On a well-floured surface, take one portion and roll it out very thinly, about 1/16 inch (2 mm) thick, into a large rectangular sheet. Using a knife or a pastry wheel, cut the dough into small squares, approximately 1 inch (2.5 cm) by 1 inch.

Place a tiny amount (about 1/4 teaspoon) of the meat filling in the center of each dough square. Bring opposite corners of the square together and pinch them firmly to seal, forming a small boat-like shape. Alternatively, bring all four corners to the center and pinch them together securely. Place the finished manti on a lightly floured tray, ensuring they do not touch each other.

Bring a large pot of generously salted water to a rolling boil. Carefully add the manti in batches to avoid overcrowding the pot. Cook for 8-12 minutes, or until the manti float to the surface and the dough is tender and cooked through. Remove the cooked manti from the water with a slotted spoon and drain them well.

While the manti are cooking, prepare the sauces. For the yogurt sauce: In a bowl, whisk together the plain yogurt, minced garlic, and 1/4 teaspoon of salt until smooth. For the spiced butter sauce: Melt the unsalted butter in a small saucepan over medium heat. Add the red pepper flakes (pul biber) and optional dried mint, and cook for 1-2 minutes until fragrant and the butter is lightly browned.

Divide the warm, cooked manti among individual serving plates. Spoon a generous amount of the garlicky yogurt sauce over the manti. Finally, drizzle the hot spiced butter sauce over the yogurt. Serve immediately for the best taste.