Turkish Manti with Yogurt and Paprika Butter

Instructions

1. 1

   Beat an egg and weigh 25 g for the dough; keep the rest in the refrigerator for another use. Mix 75 g of flour, these 25 g of egg, 25 ml of water and 0.5 g of salt. Knead for 7 minutes, until firm but supple. Cover and let rest for 20 minutes.

2. 2

   Very finely chop the onion. Mix it with the 80 g of raw ground beef, the pepper and the remaining 0.5 g of salt. Separately, mix the 125 g of yogurt with the 3 g of crushed garlic, then keep chilled.

3. 3

   Dust the work surface with the remaining 5 g of flour, without adding more. Roll the dough out to 1.5 mm thick and cut squares of about 3.5 cm. Gather and reroll the scraps to use all the dough.

4. 4

   Divide all the filling between the centers of the squares, about 2 to 3 g per square. Very lightly moisten the edges with water, bring the four corners together and pinch the seams to enclose the filling.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.