Mantı

Step 1: Mix 10 ½ oz plain flour, 1 egg, ½ cup water and ½ tsp salt into a firm dough and knead for 8 minutes until smooth. Wrap and rest for 30 minutes at room temperature so it rolls out easily.

Step 2: Mix 7 oz beef or lamb mince, 1 small onion, 2 tbsp flat-leaf parsley, ½ tsp salt and ½ tsp black pepper well. Keep it in the fridge while you roll, and wash the board and hands after handling raw meat.

Step 3: Halve the dough. Roll each half on a floured surface into a very thin sheet, about 1 mm, so you can almost see the board through it. A common mistake is leaving it thick: the dumplings turn stodgy and the filling cooks before the pasta does.

Step 4: Cut the sheet into 3 cm squares. Put a chickpea-sized piece of filling in the centre of each, then bring the four corners up and pinch all the seams together into a little purse.

Step 5: Stir 2 cloves garlic into 14 oz thick plain yogurt and spread it on four warm plates or a platter.

Step 6: Bring a large pan of salted water to the boil. Add the mantı, stir gently, and cook for 8–10 minutes after they float, until the pasta is tender. Cut one open to check: the filling should be cooked through with no pink (160°F). Drain well, keeping a splash of the water.

Step 7: Melt 1 ¾ oz butter in a small pan over a medium heat, stir in 1 tsp tomato paste and 2 tsp pul biber (chilli flakes) and let it sizzle for 1 minute until red and fragrant. Do not let it burn.

Step 8: Spoon the mantı over the yogurt, loosening with a spoonful of the cooking water if needed. Pour the chilli butter over and finish with 1 tsp dried mint and 1 tsp sumac. Serve straight away.