1/2-1 kg ground meat
1 egg
250 ml water
250 ml cup of flour (and some more to for rolling out the dough)
1 finely shopped or grated onion
a pinch of mint
salt, pepper, SOLIA SMILE oil
Place meat in a pot together with finely grated or ground onion. Add a pinch of mint, salt and pepper and mix everything. Cover with a plastic foil and leave in the fridge for some thirty minutes while you are preparing the dough.

For dough:
Take one bigger cup of flour and place and egg in the middle. Add salt and lightly mix before you start adding lukewarm water. Lightly knead until you get a smooth dough just like for a Bosnian pie. Just before you finish kneading the dough, pour some SOLIA SMILE oil on your hands to clean your hands and collect the dough from the sides of the dish. Bunch up all the dough in the centre of the dish and knead it into a smooth ball. Tear a piece of dough from the ball and cover the rest with a damp kitchen towel to prevent the dough from drying. Place the piece of dough you tore out on a table or kitchen surface well-dusted with flour and use a rolling pin to roll out the dough into a fine pie crust. Use the knife to cut this pie crust into an inch-size squares, and place some filling on each square. Pinch the corners of each square with your fingers to glue them together. If the pie crust is drying out and you are having trouble gluing the ends of the squares together, wet your fingers and then glue the ends together. Continue working with the dough until you are done. Place a big pot of salted water on the stove and bring it to boil. Lower manti into boiling water and cook them for about 7 minutes or until they come out on the surface which means that they are done.