Boşnak mantısı (Bosnian dumplings)

Mix together the flour, salt and water until well combined. Divide the dough into 6 pieces

Combine the melted butter and sunflower oil

Roll out each piece of dough to around 15cm and spread with some of the oil and butter mixture

Pair the sheets up, placing one on top of another, so you have three pairs. Let them rest for a day

The next day, preheat the oven to 180°C/gas mark 4

Mix the filling ingredients together in a medium bowl

Take one of the paired up pieces of dough, and roll the two halves together. Keep rolling it out until it is so thin it is completely transparent - don't worry if you get some holes

Spread a third of the filling in a thin sausage shape down one side of the dough

Roll the edges of the dough over the sausage shape and keep rolling it until it is wrapped up in the thin layers of dough

Tear off any excess pastry at either edge of the sausage shape, and down the middle

Repeat this process for the other pieces of dough

Cut each log into 5cm pieces, and fold the edges of the dough underneath each piece to seal the filling in

Add the dumplings to a cast iron pan or baking tray and bake for 25-30 minutes

While the dumplings bake, make the Aleppo butter. Add the Aleppo chilli flakes and butter to a pan, and cook over a medium heat until the butter takes on the red colour of the chilli. Once coloured, strain the chilli flakes

Combine the garlic, yogurt and salt

Once the dumplings are cooked, drizzle them generously with the chilli butter. Serve the dumplings topped with the garlic yogurt, and sprinkled with sumac and dried mint