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10. Have small bowls of dried spices like mint, oregano, sumac and hot pepper flakes on the table for garnishing.

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9. Remove the cooked dumplings from the broth with a long-handled strainer and put them in serving bowls. Add a few spoons of the broth to each bowl. First, top each bowl with a generous amount of garlic yogurt. Finally, drizzle each bowl with a few spoons of the tomato sauce.

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8. While the dumplings cook, prepare your sauces. For the yogurt sauce, crush the garlic cloves and whisk them into the yogurt with a wire whisk until creamy. For the tomato sauce, melt the butter in a small pan, add the tomato paste, salt and water and let the mixture simmer for a few minutes.

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7. Add the dumplings to the broth and let them cook for several minutes. Cooked 'mantı' will usually float to the top, but test one before you decide. The dumplings should be tender but still hold together when cooked.

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6. In a large saucepan, combine four cups of water with 1 teaspoon salt and bring to a boil. If you're using beef broth, be careful to check the salt content first. You may not need extra salt. You can also add 1 tablespoon each of tomato paste and sweet pepper paste to the broth, if you wish.

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5. Starting with the first square, use your fingers to pinch together two opposite corners in the center over the filling. Then, pinch together the other two corners at the center. Your finished dumpling should have a star pattern with all the corners pinched together at the center. Repeat this will all the squares.

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4. Using the tip of a sharp knife, cut the lasagna sheets or wonton wrappers into small squares. You can start with squares about the size of postage stamps. Place a piece of the filling about the size of a chick pea in the center of each square.

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3. Grate the onion finely and squeeze out the extra liquid in a fine wire strainer. Put the ground meat and spices together with the onion in a large bowl and knead them together for several minutes. Classic 'mantı' calls for salt and black pepper, and sometimes parsley, but you can add other spices, too. Expirement and find what you like best.

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2. If you're using wonton wrappers, take them out of the refrigerator and lay them out on a clean surface and let them sit until they reach room temperature and soften.

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1. To make the dough yourself, slowly mix together the flour, eggs and salt with a fork. Slowly knead in enough water to make a firm, uniform dough. Roll it out into thin sheets with a rolling pin on a floured surface, or use a pasta machine to make sheets of dough.

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For the dough:

1 package fresh wonton wrappers

or

4 cups flour

1 tsp. salt

2 eggs

For the filling:

½ pound/350 grams ground beef, or a mix of ground beef and lamb

1 onion, grated

2 tbsp. finely chopped parsley

1 tsp. salt

½ tsp. black pepper

½ tsp. cumin powder (optional)

½ tsp. dried mint (optional)

½ tsp. sweet paprika or ground cayenne pepper (optional)

For the broth:

4 cups water plus 1 tsp. salt or beef bouillion

1 tbsp. tomato paste (optional)

1 tbsp. sweet pepper paste (optional)

For the sauces:

2-3 cloves garlic

3 cups plain yogurt

2 tbsp. butter

2 tbsp. tomato paste

1/3 cup water

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Try this recipe for 'Kayseri mantısı' at home for a taste of Turkishregional cuisine and a new twist on Italian-style ravioli. All you need is aa pasta machine, rolling pin, or even easier, ready wonton wrappers.

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The one enjoyed most in Turkey is 'Kayseri mantısı,' that is, 'mantı' from the Anatolian city of Kayseri. It's known for the tiny size of the dumplings and a tangy tomato sauce drizzled over the garlic yogurt.