Uwe Steckel: Manti (pronounced ‘Man te, in Turkish they are spelled without the I dot and that is then pronounced like a voiceless “e”) are the Turkish, or more precisely Anatolian version of tortellinis. It takes a little bit to finish them (1, 5 hours), but it’s worth it!
Pul beaver (*) is broken paprika, available at the Turkish grocery store.
Cue yogurt: it should be as sour as possible. In Turkish stores there are full-fat yogurts, which are already quite sour. It is best to buy and open 2-3 days before making the dish. This will keep the yogurt souring for 2-3 days. Sift flour (1), add salt (2), press a bulge in the middle. Mix egg with water, form in the bulge. Knead well, let rest for 30 to 40 minutes.
Mix minced meat with very finely grated onion, finely chopped parsley, salt (3), pepper and paprika powder.
Divide dough into small pieces and roll each out extremely thinly on a floured (2) surface. Cut out small squares with a dough roller or kitchen knife (For Turkish housewives it is almost a sport to make the manti as small as possible: Size of the squares about 2, 5cm x 2, 5cm).
Put a little bit of the meat mixture on each square of dough and fold it from the four corners (make sure it is tight!).
Drain the yogurt (filter bag), add crushed garlic and salt (4) and mix well.
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