for 40 pieces

Dough

250 g	white flour
1 tsp	salt
1 dl	water, warm
1	egg

Filling

300 g	minced meat (beef or lamb)
1	onion, finely chopped
1 ½ tbsp	Dried peppermint leaves, crushed
¼ tsp	nutmeg
¼ tsp	ground cumin
¼ tsp	cinnamon
¼ tsp	chilli flakes
½ tsp	salt

Manti and yoghurt dressing

	salted water, boiling
180 g	plain yoghurt
1	garlic clove, pressed
2 pinch	salt
a little	pepper

Buttery tomato sauce

50 g	butter
2 tbsp	tomato puree
1 tbsp	Dried peppermint leaves, coarsely crushed

How it's done

Dough

Mix the flour and salt in a bowl. Add the water and egg, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

In a bowl, mix the mince with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.

To shape

Roll out the dough in batches to a thickness of approx. 2 mm, cut into approx. 5 cm squares. Place 1 tsp of filling in the middle of each square, fold the corners into the middle, press the edges together, pressing out any trapped air.

Manti and yoghurt dressing

Cook the manti in batches in boiling salted water for approx. 10 mins., remove with a slotted spoon, keep warm. Combine the yoghurt and garlic, season.

Buttery tomato sauce

Heat the butter in a pan until it tastes slightly nutty. Add the tomato puree and mint, cook for approx. 2 mins. while stirring. Plate up the manti, top with the yoghurt dressing and buttery tomato sauce.

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