Bafra mantısı is a tiny hand-shaped dumpling from the Bafra district on the Black Sea coast. Thin rolled dough is filled with a seasoned beef mixture, boiled, and served with garlicky yoghurt.
Sift the flour into a bowl and make a well in the centre, add the egg, lukewarm water and salt, and knead until smooth.
Cover the kneaded dough with a damp cloth and let it rest for 20 minutes.
Knead the minced beef together with the grated onion, salt and black pepper.
Roll out the rested dough thin and cut it into small squares, place a pinch of filling in the centre of each and pinch the corners together to form tiny dumplings.
Boil the dumplings in salted water for 10 minutes until they float to the top, then drain and transfer to a serving plate.
Spoon the garlicky yoghurt over the dumplings, then melt the butter with the red pepper flakes and drizzle it on top before serving.
Roll the dough thin when shaping the dumplings — if it stays thick, the outside can turn soft before the filling cooks through. Allergens: contains wheat (gluten), egg, milk and dairy.
If you arrange the shaped dumplings on a tray and freeze them for 15 minutes before boiling, they are less likely to fall apart in the water.
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