Traditional Tatar börek where squares of dough are filled with minced meat filling, boiled, and served with garlicky yogurt and buttery sauce. With its larger dough pieces compared to Kayseri mantı, it's an easy-to-prepare, hearty type of mantı.
Knead the flour, egg, salt, and lukewarm water firmly to get a smooth, firm dough. Cover it and let it rest for 30 minutes.
Knead the ground meat thoroughly with grated onion, parsley, salt, and black pepper. Squeeze the onion lightly to remove excess liquid so the filling doesn't turn watery.
Roll the dough out thinly and cut it into four-centimeter squares. Place filling in the center of each square, bring the corners together in the middle to close it into a triangle or bundle shape, and press the edges firmly.
Bring salted water to a boil in a large pot, drop in the dumplings, and boil until the dough turns translucent and they rise to the surface, then drain. Crush the garlic into the yogurt and pour it over the dumplings. Heat the butter with red pepper flakes and drizzle it on top, then serve hot.
Important: Don't overfill the dough squares with filling, and press the corners firmly, so they don't open while boiling. Contains gluten, dairy, and egg. You can freeze the shaped dumplings on a floured tray and drop them straight into boiling water.
Kneading the dough firmly keeps it from falling apart while boiling. Using room-temperature yogurt and drizzling the hot buttery sauce right at serving time gives the best flavor.
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