Manti

1. Combine the flour, egg, a pinch of salt and the water and knead for about 10 minutes into a firm smooth dough, then cover and rest for 30 minutes.
2. Mix the ground beef with the grated onion, salt and pepper to make the filling, working it until well blended.
3. Roll the dough out paper-thin on a floured surface and cut into small 2 cm squares, place a tiny dot of filling in each, then pinch the corners up to seal into tiny purses.
4. Bring a large pot of salted water to the boil and cook the manti in batches for about 10 minutes until the dough is tender and the meat inside is fully cooked, then drain.
5. Whisk the yogurt with the crushed garlic and a little salt until smooth and spoonable, loosening with a splash of warm water if needed.
6. Melt the butter in a small pan, stir in the tomato paste, red pepper flakes and dried mint, and cook gently for 1 minute until the butter turns red and fragrant.
7. Divide the warm manti between bowls, spoon over the garlic yogurt, drizzle generously with the paprika butter and finish with a dusting of sumac before serving.

You'll use: Pan · Large pot · Saucepan · Blender · Whisk