Manti with Yoghurt and Chilli Butter

Shopping list

• 300 g plain flour — plus extra for dusting

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• 1 piece egg

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• 100 ml warm water — approximately

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• 0.5 tsp salt

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• 300 g lamb or beef mince

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• 1 piece onion — very finely chopped

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• 0.5 tsp ground cumin

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• 0.5 tsp black pepper — freshly ground

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• 200 g full-fat natural yoghurt

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• 2 clove garlic cloves — crushed

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• 40 g butter

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• 1 tsp sweet paprika

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• 1 tsp dried mint

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Step by step

1. 1

   In a large bowl, combine the flour and salt. Make a well in the centre, add the egg and half the warm water, and mix. Gradually add more water until a firm dough forms.

2. 2

   Knead on a lightly floured surface for 8– 10 minutes until smooth and elastic. Cover with a damp tea towel and rest for 30 minutes.

3. 3

   In a bowl, mix the mince, finely chopped onion, cumin, black pepper, and a pinch of salt until well combined.

4. 4

   Roll the dough out very thinly (2 mm) on a floured surface. Cut into 6 cm squares using a knife or pastry cutter.

5. 5

   Place a teaspoon of filling in the centre of each square. Bring the four corners together and pinch firmly to seal, forming a little parcel. Pinch the edges tightly to prevent opening during cooking.

6. 6

   Bring a large pot of salted water to the boil. Gently lower the manti into the water in batches and simmer for 12– 15 minutes until the dough is cooked through and tender.

7. 7

   While the manti cook, mix the yoghurt with the crushed garlic and a pinch of salt in a bowl.

8. 8

   In a small pan, melt the butter over low heat. Add the paprika and dried mint and cook for 30 seconds until fragrant.

9. 9

   Drain the manti well and arrange on a serving plate. Spoon the garlic yoghurt over the top, then drizzle with the paprika butter.

10. 10

    Serve immediately while hot.