Bolu manti is made by folding a palm-sized sheet of dough into triangles; the squares are generously sized, each a substantial bite rather than tiny morsels. Larger dumplings do not make the process easier, just different: the thicker dough takes longer to boil, and the sauce sits on top rather than soaking into the dough.
Mix the flour, egg, salt, and water and knead for 10 minutes. The dough should not stick to the work surface, but it should not crack in your hands either. When pressed with a finger, the indentation should slowly spring back.
Grate the onion and squeeze out its juice. Add the ground beef and finely chopped parsley, then knead with the spices. Keep the filling refrigerated until ready to use; cold filling is easier to portion with a spoon and will not soften the dough.
Divide the dough into 3 portions and roll each portion to 2 mm thick. In the Bolu style, the sheets are not rolled very thin; cut them into 4 cm squares. Because the squares are large, each tray holds fewer dumplings, so this step takes noticeably less time than for Kayseri-style manti.
Place a hazelnut-sized portion of filling in the center of each square. Fold it in half so it forms a triangle, press the edges closed with your fingertips, then bring the two corners together and pinch them. Before sealing, dampen the edge by dipping your finger in water.
Bring 3.5 liters of salted water to a boil. Add the manti and stir once to prevent sticking. Once the large dumplings float, boil for 8 more minutes; the thick dough takes longer to cook through. Cut one open and make sure no raw dough line remains.
Whisk the yogurt with the crushed garlic. Melt the butter and remove it from the heat. Let the red pepper flakes and mint sizzle in the hot butter for 20 seconds. Pour the yogurt over the drained manti, then drizzle with the butter.
Rest the dough for 40 minutes; this is inactive time. Large manti are more likely to stick to the bottom of the pot, so use a wide pot with plenty of water. Do not leave leftovers in the cooking water; drain them, drizzle with 1 spoonful of cooking water, and store covered.
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