Yogurt and Butter Sauce
2 cups plain whole-milk yogurt
4 garlic cloves, mashed to a paste with 1 teaspoon salt
1/2 stick (1/4 cup)unsalted butter
3/4 teaspoon fine quality sweet paprika
Coarse Kosher salt to taste
4 dashes hot red pepper sauce, or more to taste
Chiffonade of fresh mint leaves for garnish
To make the yogurt sauce:
Drain the yogurt at room temperature through a very fine mesh strainer over a bowl for 30 minutes and discard the whey.
Stir together the yogurt and garlic in a bowl and let stand at warm room temperature until ready to use.
To make the butter sauce:
In a small skillet over medium heat cook the butter until it is a very light brown, remove the skillet from the heat, and stir in the paprika, coarse salt to taste, and the hot red pepper sauce.
In a large kettle of boiling salted water cook the manti, in batches, stirring to keep them from sticking together, about 7 minutes, or until the pressed together edges are al dente (they will the longes to cook).
Remove them when done with a long-handled sieve or a large slotted sppon and keep warm with a little of the warm cooking liquid.
Serve the manti HOT in individual bowls, spoon some of the yogurt sauce, then drizzle some butter sauce and garnish with mint leaves.
Pass the remaining yogurt sauce at the table.