Manti Turkish Dumplings Yogurt

In a large bowl, combine 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center, then add 1 large egg and 1/2 cup water. Mix the ingredients together, then knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and set aside to rest.

While the dough is resting, prepare the meat filling. In a separate bowl, combine 1 pound ground beef or lamb, 1 finely grated onion, 2 minced garlic cloves, 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper, 1 teaspoon salt, and 2 tablespoons chopped fresh parsley. Mix all ingredients thoroughly until well combined.

Divide the rested dough into two equal portions. On a lightly floured surface, take one portion and roll it out very thinly, aiming for about 1/16 inch thickness, into a large rectangular shape. Using a knife or a pastry wheel, cut the rolled dough into small 1x1 inch squares. Repeat this process with the second portion of dough.

Place a tiny amount of the meat filling (approximately 1/4 teaspoon) in the center of each dough square. Bring the four corners of each square together at the top and firmly pinch them to form a small, open-mouthed pouch. As you shape the manti, begin heating a large pot of salted water to a rolling boil.

Once the water is boiling, carefully drop the shaped manti into the pot. Do not overcrowd; cook in batches if necessary. Allow the manti to cook for 12-15 minutes, or until they float to the surface and the dough is tender. While the manti are cooking, proceed to prepare the yogurt and butter sauces.

For the yogurt sauce, combine 2 cups plain full-fat yogurt, 2 minced garlic cloves, and 1/2 teaspoon salt in a bowl and mix well. For the butter sauce, melt 3 tablespoons unsalted butter in a small pan over medium heat. Add 1 teaspoon red pepper flakes (or paprika) and 1/2 teaspoon dried mint, cooking until fragrant. Drain the cooked manti, arrange them on serving plates, top generously with the garlic yogurt, and drizzle with the hot spiced butter. Serve immediately.