Mantı with Yogurt Sauce

Ingredients

Quantities are for one portion.

• 1 tspdried mint
• salt to taste
• 25 gbutter
• 1garlic clove, minced into a paste
• 100 gplain yogurt, cold
• 150 gdry or fresh turkish mantı (small beef-stuffed dumplings)
• 1 tspred pepper flakes (pul biber)

Method

1. Bring a large pot of salted water to a vigorous boil. Drop the mantı dumplings into the water.
2. Boil the tiny dumplings until they float to the surface and the pasta shell is soft.
3. While the pasta cooks, whisk the cold plain yogurt with the minced garlic paste and a pinch of salt. Set aside.
4. Melt the butter in a small pan. Once it begins to foam, stir in the dried mint and red pepper flakes. Cook briefly until the butter turns bright red and fragrant. Turn off the heat immediately.
5. Drain the soft mantı using a straining spoon to retain a tiny bit of moisture. Transfer them to a shallow bowl.
6. Pour the cold garlic yogurt over the hot dumplings.
7. Drizzle the hot, bright red chili butter over the yogurt. Do not stir it together before serving; present it layered.