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1
Make the dough In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms.
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2
On a lightly floured work surface, knead the dough until smooth, about 5 minutes.
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3
Clean the bowl and return the dough to it.
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4
Cover with plastic wrap and let rest for 1 1/2 hours.
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5
Make the meat filling In a medium bowl, combine all of the ingredients and mix well.
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6
Make the yogurt sauce In a small bowl, combine the yogurt and garlic and season with salt.
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7
Mix well and refrigerate.
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8
Make the tomato-butter sauce In a small saucepan, melt the butter over low heat.
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9
Stir in the tomato sauce and paprika and keep warm.
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10
Lightly dust a baking sheet with flour.
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11
Bring a large pot of salted water to a boil.
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12
On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick.
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13
Cut the dough into 2-inch squares.
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14
Spoon 1/2 teaspoon of the filling in the center of each square.
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15
To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal.
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16
Transfer the manti to the prepared baking sheet.
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17
In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes.
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18
Using a slotted spoon, transfer to bowls.
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19
Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper and serve.
