Entree: Türkiye – Manti (Small Turkish spiced meat dumplings served with garlicky yogurt and melted butter)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 large egg
- 1/2 cup (120 ml) warm water
- 1/2 tsp (3 g) fine salt for dough
- 1 lb (454 g) ground lamb or beef
- 1 small onion, very finely grated, approx. 4 oz (115 g)
- 1 tsp (5 g) fine salt for filling
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) ground cumin
- 1 cup (240 g) plain full-fat yogurt
- 1–2 cloves garlic, minced
- 4 tbsp (60 g) unsalted butter
- 1 tsp (2 g) sweet paprika or Aleppo pepper
- 1 tbsp (5 g) dried mint or 1 tbsp (15 ml) fresh chopped mint
- 2 tbsp (6 g) chopped fresh parsley for garnish (optional)
- Water and salt for boiling

Instructions

1. Make the dough: In a bowl combine flour and 1/2 tsp salt. Add the egg and warm water and mix until a stiff but pliable dough forms. Knead 5–8 minutes until smooth, cover and let rest 30 minutes.
2. Prepare the filling: Squeeze excess moisture from the grated onion, then mix with the ground meat, 1 tsp salt, pepper, and cumin until well combined.
3. Roll and fill: On a lightly floured surface, roll the dough very thin (about 1/16 inch / 1.5 mm). Cut into 1.5-inch (4 cm) squares. Place about 1/2 tsp of filling in the center of each square, fold into small purses or triangles and press edges to seal. Repeat until filling is used.
4. Boil the manti: Bring a large pot of salted water to a rolling boil. Add dumplings in batches, stirring gently so they don't stick. Cook until the dumplings float and are tender, about 8–10 minutes per batch. Drain.
5. Make the yogurt sauce: Whisk the yogurt with minced garlic and a pinch of salt; if too thick, thin slightly with a tablespoon of water.
6. Make the butter sauce: In a small pan melt butter over medium heat until foaming. Remove from heat, stir in paprika (it will bloom in the residual heat) and dried mint.
7. Serve: Place manti on a platter or individual plates, spoon garlicky yogurt over them, then drizzle with the hot paprika-butter. Garnish with chopped parsley and additional dried mint if desired.