In a saucepan, brown the onions in 3 and 1/2 soup spoons of butter. Add the ground meat and a coffee spoon of salt. Mix and cook on a low heat, then put aside.

In another saucepan, boil the noodles for 15 minutes in salted water. Drain. Pour the noodles into the sauce pan containing the meat. Mix and reheat.

Beat the yoghurt and crushed. garlic. Pour the noodles onto a sen-ing dish and pour the yoghurt sauce over them. Finally sprinkle the dish with a soup spoon of melted butter to which red pepper is added.

For the dough:

For the Filling:

For the Sauce:

For Boiling:

Make a hollow place in the center of the flour. Put an egg yolk and a whole egg, 1/2 soup spoon salt and a coffee cup of water into it. Make a dough. Roll it into a ball and cover with a damp cloth. Let stand 1 hour.

Sprinkle the dough and rolling pin with flour and roll out the dough as thin as possible. Cut the dough into 5 cm. squares.

To Prepare the Filling:

Brown the finely chopped onions and ground meat for 3 minutes. Add salt, pepper and stir. Place a small portion of this mixture, the size of a large hazelnut, in the center of each square of dough, Fold each corner to the center, sealing the sides so that the small package will not become undone. Some people find it easier to make a single fold triangle shape manti. Close the sides well.

Place the "manti" in a large, round, buttered cake mold and bake for about 25 minutes, until they are brown.

Pour the broth over the "manti", then either return them to the oven, or cook over a low heat, until they have absorbed all the liquid. Place the "manti" in a serving dish. First pour 50 grams of melted butter over them, then 400 grams of beaten yoghurt, and finally 50 grams of butter mixed with a coffee spoon of red pepper.