Mix the dough ingredients and knead. Cover, and set aside for at least 30 minutes.
Prepare the yogurt by mixing it with garlic. Set aside.
Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
Using a rolling pin, roll out the dough parts to an even thickness of about 7mm. Cut the dough into 12cm squares with a knife or pastry wheel.
Place about 1 tsp. of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle.
Transfer the finished Mante to a floured plate and sprinkle more flour over the Mante to prevent sticking. Repeat.
Brush the top of the mante with oil right and bake at 180°C until they have a golden color.
Serve the Mante with yogurt sauce.
ICHKHANIAN SUGGESTIONS:
You can use ground lamb or other ground meat instead of the beef.
You can replace the yogurt with tomato sauce instead.
