Manti Turkish

Method

1. 1 Knead the flour with the eggs and water, then let it rest for 40 minutes until the dough is very pliable.
2. 2 Roll out the dough to a thickness of 1 mm, then cut it into 2 cm squares and place a minced beef filling in the center.
3. 3 Fold up the four corners and squeeze tightly to form a square package with four small openings.
4. 4 Place the packages on a buttered steamer rack and steam for 25 minutes; do not boil them.
5. 5 Steaming instead of boiling is what distinguishes it from other versions of manti, resulting in a chewier and firmer crust.
6. 6 Drizzle with butter and chili powder, then sprinkle with crushed walnuts, sumac, and parsley.

With an appliance

• Pressure cooker 55 min

  Replace step 4: arrange manti on a buttered rack, steam under low pressure for 12 minutes, then quickly release the pressure to make the crust firm but not crumbly. Step 6: drizzle with chili butter and sprinkle with walnuts; sumac remains as is.