Bosnian meat dumplings with garlic yoghurt (Klepe)

1. Knead the flour with the egg, a pinch of salt and about 180 ml of lukewarm water into a smooth, soft dough; cover and leave to rest for 30 minutes.

2. For the filling, mix the minced beef with the very finely chopped (or grated) onion, salt, pepper and 2-3 tablespoons of water to keep it juicy.

3. Roll the dough out thinly, to about 1-2 mm, and cut into 5 cm squares; put a teaspoon of filling in the middle of each, fold into a triangle and press the edges firmly together.

4. Cook the klepe in plenty of salted boiling water; once they float to the top, cook for another 5-6 minutes, then drain.

5. Meanwhile whisk the yoghurt smooth with the crushed garlic and a pinch of salt; melt the butter in a small pan until foaming, take off the heat and stir in the paprika.

6. Divide the klepe between plates, pour over plenty of garlic yoghurt and drizzle the paprika butter on top.

Tip: Klepe are the Bosnian cousin of Turkish mantı; families often make a big batch and freeze the raw dumplings. Made with minced lamb they're even more authentic, and you can sprinkle a little dried mint over the yoghurt.