Manti

250 g any mince
2 cups flour
½ tsp salt
2 eggs
½ tsp water, as needed
2 onions, peeled & chopped
SIDS SALT & PEPPER to taste
3 tbsp rice bran oil
1 tbsp red pepper flakes
1 tbsp minced garlic
250 g container plain yogurt
2 tbsp SIDS GARLIC SAUCE

Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
Combine the onion, SIDS GARLIC SAUCE, ground meat, SIDS SALT & PEPPER then mix the meat well with your hands.
Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 5 cm squares with a knife or pastry wheel. Place about 2 tsp of the meat filling in the centre of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished Manti to a floured plate and sprinkle more flour over the Manti to prevent sticking. Repeat with the second piece of dough.
Heat the oil and red pepper flakes in a small frypan over low heat just until the pepper flakes have started to colour the oil but don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
Bring a large pot of salted water to a boil over medium-high heat and cook the Manti until the filling is no longer pink and the dough is tender, 20-25 minutes. Drain well. Divide the Manti among four plates. Spoon the yogurt sauce over the Manti and drizzle each serving with the hot pepper oil.