For the noodle dough, knead 400 g flour, egg, approx. 1⁄2 TL salt and 1⁄8 l water to a smooth dough. Form into a ball and wrap in cling film. Let rest for about 30 minutes.
For the filling, peel and chop the onion. Wash the herbs, shake dry and chop coarsely. Put 1 tbsp aside, knead the rest with the chopped and onion. Season with approx. 1⁄2 TL salt and pepper.
Roll out the dough thinly (2-3 mm) on a little flour. Cut into squares (approx. 5 x 5 cm) with a knife. Spread the chopping mass on the dough squares. Spread the edges thinly with egg white. Lay squares diagonally to form triangles and press the edges well together, then press the outer corners together.
Bring salted water to the boil in a large pot and cook the manti in it for 5-6 minutes in 2 portions.
In the meantime stir the yoghurt until smooth. Peel the garlic and press it directly into the yoghurt using a garlic press. Season to taste with salt. Melt butter and stir in Pul Biber. Remove or drain the manti and serve with the yoghurt sauce.
Sprinkle with rest of herbs and sprinkle with paprika butter.