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This recipe was uploaded by TSR
To make the filling: finely dice the onion and put it in a deep oiled pan on medium heat for about 15 minutes. Add the meat along with a teaspoon of salt, a tablespoon of paprika and chilies and pepper to taste. Cook and stir so the meat doesn't clump up for another 15 min. Take off the heat and let it cool.
Roll the pasta to about 1/3cm and cut into 4x4 cm squares. Wipe the square with water, add some filling in the middle, raise the corners, pinch them together in one point and squeeze the gaps shut. Butter and flower a deep baking dish and stack the manti in a single layer. Put it in a 220C degree oven and bake for 20 min, and put some water or light stock to a boil (it should be enough to just barely cover the manti). Bash the garlic in a mortar and pestle until you get a paste and mix with the yoghurt with a lug of olive oil. After 20 min, pour the water into the baking tray, and put it back for 30 min at 220C. Pour the yoghurt on a serving tray and arrange the manti the manti (without the liquid) on it. In a small dish pour a few tablespoons of olive oil and one teaspoon of paprika. Mix and drizzle over the manti. Garnish with dry mint or zatar.