Entree: Ukraine – Crimean Tatar Cuisine – Manti (Small filled dumplings of spiced meat served with garlic yogurt and melted butter)

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 20 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- Dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 large (50 g) egg
- 3/4 cup (180 ml) warm water, plus more as needed
- Filling:
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (8 g) chopped fresh parsley
- Sauce and finishing:
- 1 1/2 cups (360 g) plain yogurt (whole-milk preferred)
- 2 cloves garlic, crushed
- 3 tbsp (45 g) unsalted butter
- 1 tsp (2 g) sweet paprika or Aleppo pepper
- 1 tbsp (15 ml) white vinegar or lemon juice (optional, to thin yogurt)
- Salt to taste

Instructions

1. Make the dough: in a large bowl combine flour and salt. Whisk the egg into the warm water, then pour into the flour. Mix until a shaggy dough forms, add a little more water if dry, and knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: heat oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, 6–8 minutes. Remove from heat, let cool slightly, then combine with ground lamb, minced garlic, cumin, black pepper, salt, and parsley in a bowl. Mix thoroughly to a cohesive paste.
3. Roll and fill dumplings: divide dough into 4 pieces. Roll each piece very thin on a floured surface to an approx. 1/16 inch (1.5 mm) thickness. Cut into 2.5–3 inch (6–8 cm) squares. Place about 1 tsp (5 g) of filling in the center of each square, fold into a tight triangular or pouch shape, sealing edges well.
4. Cook manti: bring a large pot of salted water to a gentle boil. Add manti in batches and cook 6–8 minutes until dough is tender and filling cooked through (for steaming, arrange in a steamer lined with parchment and steam 20–25 minutes). Remove with a slotted spoon to a serving dish.
5. Make sauces: combine yogurt, crushed garlic, a pinch of salt, and vinegar or lemon juice if you like a thinner sauce. In a small pan melt butter until it foams, then add paprika and remove from heat to infuse.
6. Serve: spoon garlic yogurt over the hot manti and drizzle with the warm paprika butter. Serve immediately so butter soaks into dumplings.