MANTI

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Ravioli Dough:
2 glasses, 300 g, flour
½ cup, 125 ml, water
1 egg
2 pinches of salt
Internal Fee:
125 gr. double shot ground beef
half an onion
1 teaspoon salt
1 teaspoon of black pepper
1 teaspoon ground red pepper
Sauce:
1 bowl of strained yogurt
2 cloves of garlic
2 tablespoons of butter

1 teaspoon paprika
Mint
Sumac

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DOUGH MANTI:

In a large mixing bowl, combine 2 cups of flour and 2 pinches of salt. Half a glass of water should be placed in the center of the flour. Then add one egg and begin kneading. When the dough begins to leave your hand, that is, when it does not stick to your hand, transfer it to a floured counter and knead it. When the top of the dough is smooth, divide it in half and make neat meringues to make rolling the dough easier. Then flour the counter thoroughly and place the dough on it. Allow the dough to rest for 10 minutes, covered with a cloth.

INGREDIENTS:

125 g in a large bowl. Add a double shot of ground beef and half an onion, grated. Add 1 teaspoon of salt and pepper to taste. Finally, add 1 teaspoon of ground red pepper and combine everything.

Flour your counter once more, then place one meringue on it. Flour the top of the meringue and your rolling pin thoroughly to prevent sticking. Then, using back and forth motions, roll out the dough to a diameter of about 50 cm and 2.5 inches. Using a ravioli cutter or knife, cut the dough into small squares. Fill them with the prepared minced meat. Gently squeeze the two ends of the ravioli with your four fingers to close it. Then, in a saucepan, bring half of the water to a boil. Add a pinch of salt to the boiling water and toss in the ravioli. Boil the ravioli water for 1-1.5 minutes with the garlic you'll use in the sauce. Place a strainer over the ravioli pot and place the yogurt bowl inside. You can heat the yogurt in this manner like a bain-marie, that is, from the bottom. However, if it becomes too hot, your yogurt may cut. Pour 2 scoops of ravioli juice into your yogurt, mix, and remove from the pan. Add the crushed boiled garlic to the yogurt. Melt 2 tablespoons butter in a small saucepan for the sauce. Then stir in 1 teaspoon cayenne pepper and aerate to froth. You can occasionally place it over the fire to avoid burning the butter. After your ravioli has boiled, pour in 1 glass of cold water. This is the vital water that will bring your ravioli to life.

Place your ravioli on a plate and top with the yoghurt and hot sauce. When you sprinkle sumac and mint on top, your ravioli is ready.