Manti

Tiny hand-folded dumplings of thin pasta dough wrapped around a filling of seasoned minced lamb (sometimes beef), boiled briefly, then served drowned in garlicky yogurt with melted butter spiked with paprika or pul biber, dried mint, and sumac. The Turkish answer to ravioli or pelmeni, but smaller; a dozen manti might fit on a tablespoon, and entirely defined by the yogurt-and-butter dressing rather than the pasta itself. The signature is the contrast of thick cool garlic-yogurt against the warm spiced butter on top, with the dried mint and sumac as bright aromatic punctuation.