Manti (Turkish Lamb Dumplings in Garlic Yoghurt)

Mix the plain flour and fine sea salt in a large bowl, then work in the eggs and water to form a firm dough.

Knead the dough until smooth and elastic, then cover and set aside to rest.

Mix the minced lamb, grated onion, fine sea salt and black pepper together to make the filling.

Divide the rested dough into four pieces and roll each piece out as thinly as possible on a floured surface.

Cut the rolled dough into small squares, about two centimetres across.

Spoon a little of the lamb filling into the centre of each square and pinch the four corners together tightly to seal each dumpling.

Whisk the yoghurt with the crushed garlic and a pinch of fine sea salt to make the sauce.

Bring a large saucepan of salted water to the boil and cook the dumplings in batches until they float to the surface and the filling has reached 71°C, checked with a meat thermometer.

Melt the unsalted butter in a small saucepan and stir in the Aleppo pepper until fragrant.

Drain the dumplings, spoon over the garlic yoghurt, drizzle with the Aleppo butter and scatter with dried mint.