Manti

Method

Make the dough by combining flour, eggs, salt and water, then knead until smooth and rest for 30 minutes. Meanwhile, cook the minced meat with chopped onion, salt and pepper until browned, then cool. Roll out the dough very thin and cut into small squares, then place a spoonful of filling in the centre of each square and fold into a small parcel, pinching the corners together. Bring salted water to the boil and cook the manti in batches until they float and rise to the surface, which takes approximately 8-10 minutes. Heat butter and cook the minced garlic with paprika until fragrant, then mix the yoghurt with salt and spread over a serving plate. Top with the drained manti, drizzle with the garlic butter, and finish with a sprinkle of dried mint before serving.