Turkish Dumpling Sauce | Garlic Yogurt and Tomato Butter Sauce

Pound the garlic with the salt in a mortar until it forms a paste. Whisk the room-temperature strained yogurt in a large bowl, then mix in the garlic. Adjust the consistency with water: the sauce should flow slowly from a spoon, neither so thick that it will not flow nor so thin that it slides off the dumplings.

Remove the skillet from the heat, wait 30 seconds, then add the Turkish red pepper flakes and mint. If you add the spices over the heat, they may burn before toasting. Spoon the yogurt over the hot dumplings first, then drizzle the butter around the edges.