Ravioli Dough:

• 2 glasses, 300 g of flour
• Half a glass, 125 ml, water
• 1 egg
• 2 pinches of salt

Inner Filling:

• 125 gr. double shot of ground beef brisket
• Half an onion
• 1 teaspoon salt
• 1 teaspoon of black pepper
• 1 wipe teaspoon ground red pepper

Sauce:

• 1 bowl of Greek yogurt
• 2 cloves of garlic
• 2 tablespoons of butter
• 1 teaspoon of chili pepper
• Mint
• Sumac

RAVİOLİ DOUGH:

• Put 2 glasses of flour in a large bowl and add 2 pinches of salt. Put half a glass of water in the middle of the flour. Then add 1 egg and start kneading. When the dough starts to let go; When it does not stick to the hand, you can take the dough into the flour table and knead it. After the top of the dough is smoothed, divide it into two and make it smooth meringues so that you can roll out the dough more easily. Then flour the counter well and put the dough on the counter. Cover the dough with a cloth and let it rest for 10 minutes.

INTERNAL MORTAR:

• 125 g in a deep bowl. Put the double shot of ground beef and grate the half onion. Add 1 teaspoon of salt and pepper. Finally, add 1 level teaspoon of ground red pepper and mix them all together.
• Flour your countertop again, take a meringue and put it on the counter. Flour the top of the meringue and arrowhead well so it doesn’t stick. Then roll out the dough, approximately 50 cm, 2.5 span in diameter with back and forth movements. Cut your dough into small squares with the ravioli cutter or knife. Fill them with the minced meat you have prepared. While folding the mantı, combine the two ends with your four fingers, slightly squeezing and close. Then put half the water in a saucepan and bring it to a boil. Add a pinch of salt to boiling water and throw the ravioli you have prepared. Add the garlic in the sauce to the ravioli juice and boil for 1-1.5 minutes. Put a strainer on the ravioli pan and place the yogurt bowl in the strainer. Thus, heat the yogurt like a double boiler, that is, heating from the bottom. But keep in mind that if it is too hot, your yogurt may be cut. Pour the ravioli juice into your 2 scoops of yogurt and mix and remove from the pan. Crush the boiled garlic and add it to the yogurt. For the sauce, melt 2 tablespoons of butter in a small saucepan. Then add 1 teaspoon of chili pepper and aerate to make it foam. You can take it over the fire once in a while to avoid burning the butter. After boiling your manti, add 1 glass of cold water into the pan. This is the life water that will keep your manti alive.
• Then put your manti on the plate and pour the yogurt and hot sauce on it. When you sprinkle sumac and mint on it, your manti is at your disposal.