1️⃣ First, make the dough by sieving the flour into a bowl. Whisk the eggs and 1/4 cup of water. Make a well in the center of the flour and pour the whisked eggs in. Start kneading the dough and keep adding the leftover water as needed. If the dough ends up too soft, knead it on a well-floured surface, adding more flour as you go. If it is too dry, add a little splash of water. The dough should be elastic and not too firm. Place the dough into a bowl and cover with a damp towel. Rest for at least 1 hour. 🥣

2️⃣ To make the filling, combine all the ingredients in a bowl and mix them well. 🍖🧅🌿

3️⃣ On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/2 cm thin. Cut the dough into 4-5 cm squares. Spoon 1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet. 🍝

4️⃣ In a small bowl, combine the yogurt and garlic and season with salt. Mix well, cover, and keep refrigerated for the meantime. 🥛🧄🧂

5️⃣ In a small saucepan, melt the butter over low heat. Stir in the tomato paste and paprika, and fry, stirring for 1-2 minutes, then turn the heat off and keep in a warm place. 🍅🧈🌶️

6️⃣ Bring a large pot of water to boil. Once the water is boiling, add the manti and cook until tender, about 5-7 minutes. Using a slotted spoon, transfer to bowls. 🍲

7️⃣ Top with the yogurt sauce and warm butter sauce, and sprinkle with dried mint, chili flakes, and sumac when serving. 🌿🌶️🌺