Sinop manti

Method

1. Whisk the egg with the warm water. Add the flour and salt and knead a dough as soft as an earlobe.

2. Cover the dough and let it rest.

   15 min

3. Finely grate the onion and squeeze out the juice. Knead it well with the mince, salt and black pepper.

4. Divide the dough in two. Flour it, roll it 1-2 mm thin and cut it quickly into 4-5 cm squares before it dries.

5. Put a level teaspoon of filling on each square. Fold into a triangle, join the two lower corners and lift the last corner to form an ear.

6. Boil the water and add the salt and oil. Drop in the manti so they are fully covered and cook over low heat for 7-8 minutes.

   7 min

7. Add a glass of cold water to the pot, wait 1 minute, then drain. The cold water keeps the manti firm and stops them sticking.

   1 min

8. Crush the garlic and mix it with the yoghurt. Finely pound the walnuts. Gently heat the butter in a pan.

9. Put the manti on a plate and drizzle a tablespoon of the butter over it. Pour the garlic yoghurt on one half and the walnuts on the other, drizzle the rest of the butter and serve.