Turkish manti with yogurt and tempered spices

Method

1. Stir the salt into the yogurt and drain in a fine sieve for 30 minutes - this thickens the yogurt and gets rid of any extra whey. Stir in the crushed garlic and leave on one side.

2. Heat the oil in a frying pan set over a medium heat, and soften the onions for a minute or so, without colouring. Add the lamb, parsley and pine nuts, and continue frying until the meat browns. Season with the cinnamon, salt and pepper, and set aside to cool.

3. Make the pasta by blending the egg, flour and water in the bowl of a food mixer fitted with a dough hook. You might need to add more flour or water to adjust the consistency to a soft, but not sticky dough.

4. Turn the dough out onto a floured surface and knead until smooth. Cover, and leave to rest for at least an hour before rolling out.

5. Roll the dough to 2mm thickness using a pasta machine. Cut into 8cm squares and moisten the edges with water.

6. Place 2 teaspoons of the lamb mixture onto the centre of each square of pasta dough. Fold in half and seal the edges together. Place on a lightly floured baking sheet in a single layer.

7. For tempering the spices; heat the butter in a saucepan and add the paprika, cumin, mustard seeds and chilli. Fry, over a low heat for 2 minutes before seasoning with salt. Transfer to a bowl.

8. Bring a large pan of salted water to the boil, and drop in the lamb pillows. Cook for 3 minutes, until they have risen to the water's surface.

9. Drain, and serve in bowls, drizzled with the garlicky yogurt. Scatter over the tempered spices and chopped mint before bringing this dish to the table.