Gurza, the traditional manti of Azerbaijani cuisine, is made by wrapping a filling of ground lamb and onion in thinly rolled dough and boiling it. Unlike Kayseri-style manti, it's shaped into larger pieces and served with vinegary garlic yogurt.
Knead the flour, egg, lukewarm water, and salt, then cover and let rest for 20 minutes.
Mix the ground lamb, grated onion, cumin, dried mint, salt, and black pepper.
Roll out the dough thinly and cut into large squares, place some filling in and seal the corners tightly into a triangle shape.
Boil the manti in plenty of salted boiling water until they float to the surface and cook a few minutes more.
Drizzle over strained yogurt mixed with garlic and vinegar, then serve hot with melted butter.
Important: After rolling the dough thin, press the edges firmly closed with moistened fingers; poorly sealed mantı will open while boiling and release the filling into the water. Allergen: contains wheat (gluten), egg, milk and dairy products.
Adding a few drops of vinegar and crushed garlic to the yogurt right at serving time lets you fully capture gurza's traditional sour-garlic flavor.
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