Recipe
For Sübüre, a dough is kneaded using eggs and yogurt to a consistency similar to that of mantı dough. The dough is divided into small portions. Each portion is rolled out on a wooden board with an oklağaç (rolling pin) into a square shape, slightly thicker than yufka. The dough is then cut into small squares, each approximately large enough to fit a single mantı on a tablespoon. A filling prepared from onions, minced meat, and spices is placed in the center of each square. The edges are folded inward to form a square parcel, and the corners are sealed. The mantı are boiled in simmering water and transferred to the serving tray, with a small amount of the cooking liquid added. Generously mixed, well-seasoned garlic yogurt is poured over the mantı, followed by a sauce prepared by sautéing butter with tomatoes and tomato paste. Tarragon and red pepper flakes are also used as seasonings. Traditionally served in large baklava trays, this dish has long been a staple of everyday home cooking.