Vegetarian Manti

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	1 hr 40 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

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

Instructions

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.
In the meantime, put the feta cheese in a bowl, mash it with a fork and mix it with ajvar.
Chop the garlic and stir into the yogurt with lemon juice.
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.
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.
Meanwhile, melt the butter and stir in the paprika powder.
Spread the yoghurt on a plate, place the manti on it and drizzle with the paprika butter.

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