Chustiy: Manti va lag`mon

Prepare the dough by mixing flour and water until smooth; let it rest for 30 minutes.

In a skillet, sauté onion and garlic until translucent, about 5 minutes.

Add ground lamb to the skillet; cook until browned, about 7-10 minutes.

Season the meat mixture with salt, black pepper, cumin, and chili flakes; stir well.

Roll out the rested dough on a floured surface until thin.

Cut the dough into small squares, about 3 inches each.

Place a spoonful of the meat mixture in the center of each square.

Fold the corners of the dough over the filling to form a dumpling shape; pinch to seal.

Bring a large pot of salted water to a boil; gently add the manti in batches.

Cook the manti until they float, about 5-7 minutes.

In a separate pan, melt butter and add paprika; cook until fragrant.

Serve the manti topped with yogurt, butter sauce, and a sprinkle of parsley and mint.

Drizzle with lemon juice before serving for added brightness.

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