Materials

2 eggs

3 tbsp. water

1 tsp. salt

1 cup flour

300 g ground leg of lamb

2 tbsp. butter

1 tbsp. tomato paste

1 tomato – finely diced

2 long green peppers – finely chopped into half rings

1 tsp. ground black pepper

500 g yogurt

3 cloves of garlic

1 dessert spoon chilli flakes

Preparation of

Mix the flour, eggs, water and salt in a large bowl and knead until a firm dough is obtained. Split the dough into egg-sized balls. Roll out the dough after allowing the balls rest for 10 minutes.

Cut the dough into 1 cm-wide strips, and cut the strips into equilateral triangles.

Spread the triangles over a large tray and allow them to dry in the sun, or optionally, dry them in a 70oC/160oF oven for around 45 minutes, checking frequently.

Meanwhile, sauté the ground meat in the butter in a deep pot.

Add the diced tomatoes, finely chopped peppers, tomato paste and black pepper into the sautéed ground meat and simmer over low heat until the tomatoes are cooked.

Boil the dried mantı (It is a type of dish made by putting minced meat into small pieces of dough and boiling these pieces of dough in water) in plenty of water and drain with a strainer. Pour the ground meat & tomato sauce and garlic yoghurt, and serve hot with chilli flakes.