Lamb manti with yogurt sauce and walnuts

Method

1. If your wrappers are frozen, the first thing to do is to let them defrost thoroughly. Combine all the filling ingredients in a bowl, cover and set aside in the fridge.
2. Next, prepare the yogurt sauce. Use a pestle and mortar to grind the garlic with the salt until you have a paste. Heat the olive oil in a pan over a low heat, add the salty garlic and gently sizzle until barely coloured. Transfer to a small bowl, whisk in the yogurt and lemon juice and set aside. Heat the butter in another small pan and stir in the pul biber, then set aside.
3. Lay out your wrappers on a clean surface with plenty of room to work. Place a scant teaspoon of filling in the centre of each wrapper, taking care to keep the edges clean and free of filling, otherwise they won’t seal properly. Don’t be too generous with the filling – it can prevent you sealing the dumplings properly, and they might pop open during cooking.
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4. With damp fingers, fold them into half moons, taking care to make sure there is no trapped air in the filling pocket, which can cause them to pop. Continue until the filling is used up.
5. Bring a large pan of salted water to the boil. Lower the manti into the water with a slotted spoon and cook until they rise to the top and are cooked through; this should take 4–6 minutes. Drain and serve, topping half the manti with the yogurt sauce, and half with the crushed walnuts, pouring the pul biber butter over them all.