Ingredients: For the pastry:

• 6 cups flour salt
• 6 tablespoons oil
• 2 eggs
• 1 cup water

For the filling: 

• 500 gr. minced mutton
• salt
• 2 teaspoons pepper
• 3 onions

For the sauce:

• 200 gr. (3 table spoons) butter
• 5 cloves garlic
• 4 tomatoes
• salt
• 1 tea spoon red pepper chilli
• 1 tea spoon mint

To boil the manti:

• 15 cups water
• salt

To garnish:

• 1,5 kg. yoghurt
• 3 cloves garlic

Preparation:

Place the flour in a bowl, make a hollow in the centre, and place the salt, oil, egg and water in the hollow. Mix the liquid ingredients first, then gradually incorporate the flour. Knead to a fairy stiff paste. Cover with a damp cloth and set aside for 30 minutes. Divide into two and replace one under the damp cloth. Flour the board, and roll out one of the pieces of pastry to 3 mm in thickness with a long slender rolling pin. Cut into long strips 3 ern wide, and then cut into squares.

To prepare the stuffing, grate the onion finely. Add all the other ingredients and mix thoroughly. Place a tiny amount of the stuffing onto each square of pastry, and gathering the opposite comers together in either hand bring towards the centre and press together to form little bundles. Arrange without touching on a floured surface or tray. Bring the water and salt to the boil, and toss the pastry bundles in one by one, stirring occasionally to prevent them from sticking. Simmer for 15 minutes, until they rise to the surface. Cook for a few more minutes then remove from the heat. Remove with a strainer spoon and place in a serving bowl. To prepare the tomato sauce, melt the butter in a frying pan. Dilute the tomato paste in 4 tablespoons of the liquid in which the manti were boiled and add. If using fresh tomatoes, peel, remove the seeds and grate. Add the salt and cook over the heat until softened. Just before removing from the heat add the chili flakes and dried mint, stir and serve hot in a separate bowl. Crush the garlic and beat into the yoghurt with salt to taste. Serve in a separate bowl. Serve the manti in soup plates, spooning the tomato sauce and yogurt over the top.

Source:http://cookbook.turizm.net/cookbook/default.asp