Manti (stuffed pasta with yogurt sauce)

Above bowl flower seven and make in the middle dimple. Ei break above the dimple and mix with 6 tablespoons cold water and pinch of salt with flour. Knead until firm and smooth dough is created. Place dough in plastic wrap and leave to stand for approx. 15 minutes. Meanwhile, peel and chop onion and garlic. Combine onion and 2/3 of garlic with oregano, dried mint, cumin, salt and pepper with minced lamb. Chop the leaves of 2 sprigs of fresh mint finely. Mix 2/3 of fresh mint and leftover garlic with Greek yogurt. Season the sauce with salt and pepper. Spray work surface and rolling pin with flour and dough ball roll out thinly. Dough into small squares of 5 x 5 cm. Place chopped meat on each square. Pull opposite points together and stick dough bags with a little water.

Bring to the boil in a large pan of water with salt and cook the pasta pans for about 20 minutes. Meanwhile, let the butter melt smoothly and mix the chili powder. As soon as butter has melted, remove the pan of fire. Remove dough pouches with a skimmer from the pan and place on a hot plate. Give butter over it. Cut the rest of the fresh mint above it. Yoghurtsaus serve separately.