Turkish Mantles

Another recipe from a book I got from co-workers, I just changed a bit. They are fantastically delicious, with a great yogurt topping.

Preparation steps

Combine all the ingredients for the dough, knead well for at least 5 minutes, knead, wrap in foil, leave to stand in the cold for 30 minutes. Then prepare the filling. Cut the onion into as small pieces as possible, combine with the meat, season to taste.
Roll out the dough several times the best, divide it into 4-5 parts. Develop as thin as possible, about 2 mm, cut into smaller cubes 4 cm.
Put a little meat stuffing on each middle, then bend it on the side of the edge, pour them well (as in the picture).
Put the made mantles on a kitchen towel while everything is made.
In a larger deeper bowl, heat a little more water, which you have salted to taste, and cook the Mantles for 5-6 minutes, until they start to float on the surface. Put them on the kitchen hoop while they are all cooked.
Serve with Yogurt sauce, which you will prepare as follows: Melt butter in a pan, add ground pepper, mix briefly, pour yogurt, season with salt, pepper, toss one key and serve topped with warm mantles.

Serving

They are great and when prepared with a cheese-spinach filling, they are very, very tasty.

Ingredients

Dough:
400 gflour
1egg (60 g)
1small spoon of salt (8 g)
175 mllukewarm water
Charge:
250 gminced meat
a little thyme
1onion (60 g)
so, pepper
Yogurt sauce:
60 gbutter
500 gyogurt
1a small spoonful of red pepper
so, pepper

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