Turkish dumplings with garlic yoghurt (Mantı)

1. Knead the flour with the eggs, salt and about 100 ml of water into a firm, smooth dough; cover and rest for 30 minutes.

2. Knead the mince with the very finely grated onion, salt and pepper.

3. Roll the dough out very thinly (1 mm) on a floured surface and cut into 2-3 cm squares.

4. Put a chickpea-sized piece of filling in the centre of each square, bring the four corners up and pinch them together in the middle to make little parcels.

5. Mix the yoghurt with the crushed garlic; cook the mantı in plenty of boiling salted water for 8-10 minutes, then drain.

6. Put the mantı on plates and pour over the garlic yoghurt; melt the butter, stir in the tomato purée, chilli flakes and dried mint, fry for 1 minute and drizzle over the top.

Tip: In Kayseri they say forty mantı should fit in one spoon. If you're in a hurry, shop-bought wonton or gyoza wrappers will do, but homemade dough is much better.