Entree: Turkey – Central Anatolia – Mantı (Small Turkish meat-filled dumplings served with garlic yogurt and spiced butter)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 large (50 g) egg + 1 large (50 g) egg for dough and sealing
- 1/2 cup (120 ml) warm water
- 1 tsp (5 g) fine salt, plus more for boiling and seasoning
- 10 oz (285 g) ground lamb
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1.5 g) red pepper flakes or Aleppo pepper
- 1 cup (240 ml) plain Greek yogurt
- 2 cloves garlic, crushed
- 3 tbsp (45 ml) unsalted butter
- 1/2 tsp (1 g) dried mint
- 1/2 tsp (1 g) paprika or Aleppo pepper for butter
- 2 tbsp (30 ml) olive oil (optional, for rolling dough)
- Fresh parsley or dried mint for garnish (optional)

Instructions

1. Make the dough: In a bowl, combine flour and 1 tsp salt. Whisk together 1 large egg and 1/2 cup warm water, then mix into the flour until a shaggy dough forms. Knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: Mix ground lamb, grated onion, 1/2 tsp salt, black pepper, cumin and red pepper flakes until evenly combined. Keep chilled.
3. Roll and cut dough: Divide dough into two pieces. Roll one piece very thin (about 1–2 mm) on a lightly floured surface. Cut into 1-inch (2.5 cm) squares. Keep other piece covered to prevent drying.
4. Assemble mantı: Place about 1/2 tsp (≈2–3 g) filling in the center of each square. Fold two opposite corners together and pinch to seal, then bring remaining corners over and press to form a small pouch (traditional tiny dumpling shape). Place on a lightly floured tray.
5. Cook dumplings: Bring a large pot of salted water to a gentle boil. Add mantı in batches and cook 6–8 minutes until dough is tender and filling cooked through. Drain carefully and transfer to a serving platter.
6. Make garlic yogurt: Stir crushed garlic into the yogurt with a pinch of salt. Adjust to taste.
7. Make spiced butter: In a small pan melt butter over low heat until foam subsides, add paprika or Aleppo pepper and dried mint and remove from heat.
8. Serve: Spoon yogurt over the hot mantı, drizzle with the spiced butter, sprinkle with fresh parsley or extra mint, and serve immediately.