In a large bowl, sift the flour and salt together. Create a well in the center and pour in the beaten egg, water, and olive oil. Using your hands, gradually mix the flour into the liquid until a dough forms.

On a floured surface, knead the dough for about 3-4 minutes until it’s smooth and elastic. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.

In a medium bowl, whisk together the yogurt and minced garlic. Season with salt to taste, cover, and set aside to reach room temperature.

In a large mixing bowl, combine the ground beef and grated onion. Season with salt and pepper, mix well, and cover.

Preheat your oven to 350°F (175°C) and grease a large baking sheet with olive oil. Divide the rested dough into 3 equal pieces and roll each piece into a ball. Keep the dough covered with a damp tea towel to prevent drying. On a floured surface, roll one piece of dough into a thin sheet, about 12 x 10 inches. Cut the sheet into 1-inch squares. Place a small spoonful of filling in the center of each square. Pinch the corners together to form a pouch, sealing the seams tightly. Repeat with the remaining dough and filling, placing the shaped manti on the prepared baking sheet.

Bake the manti in the preheated oven for 8-10 minutes, until lightly golden. Allow them to cool.

In a large pot, bring water to a boil and season it with salt. Gently add the baked manti and simmer until they float, about 8-10 minutes. Drain and toss with a drizzle of olive oil to prevent sticking.

While the manti cooks, prepare the spiced oil by heating olive oil in a pan until shimmering. Add the pepper paste, Aleppo pepper, dried mint, and sumac. Simmer for about one minute until fragrant.

Serve the manti on a warm dish, topped with garlic yogurt and drizzled with spiced oil. Garnish with additional mint and sumac if desired. Enjoy!