Vegetarian Manti

Summary

Ingredients

For the pasta dough:

• 500g flour
• 1 egg (s)
• 1 teaspoon salt

For the filling:

• 2 points feta cheese, approx. 00 g each
• 3 tablespoon ajvar, mild

For the dip:

• 2 cups yogurt, Turkish, approx. 50 g each
• 1 tablespoon lemon juice
• 2 cloves garlic)

For drizzling:

• 100 g butter
• 2 tablespoon paprika powder, hot pink

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Instructions

1. Knead a dough from the flour, egg and salt. Add enough water to form a firm, non-sticky dough. Let the dough rest for 1 hour.
2. In the meantime, put the feta cheese in a bowl, mash it with a fork and mix it with ajvar.
3. Chop the garlic and stir into the yogurt with lemon juice.
4. Roll out the dough thinly and cut into approx. 5 × 5 cm squares. Put 1/2 teaspoon of the feta mixture on each square, gather the corners and turn up a little so that a small corner is formed on top. In any case, the manti must be tightly closed so that the filling cannot leak out later.
5. Bring water to simmer in a large saucepan. Pour in the manti with a slotted spoon. They are ready when they rise to the surface. Then take out the manti.
6. Meanwhile, melt the butter and stir in the paprika powder.
7. Spread the yoghurt on a plate, place the manti on it and drizzle with the paprika butter.