Entree: Turkey – Istanbul – Manti (Tiny sealed dumplings filled with spiced ground meat, served with yogurt and butter-paprika sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 8 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- Dough:
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 large (about 50 g) egg
- 1/2 cup (120 ml) lukewarm water, plus more as needed
- 1 tbsp (15 ml) vegetable oil

- Filling:
- 1 lb (454 g) ground lamb or ground beef
- 1 small (about 70 g) onion, very finely grated or minced
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (1 g) red pepper flakes or pul biber

- Yogurt sauce:
- 2 cups (480 g) plain full-fat yogurt
- 2 cloves garlic, minced
- 1/4 tsp (1.5 g) salt

- Butter-paprika sauce:
- 4 tbsp (60 g) unsalted butter
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) red pepper flakes or pul biber (optional)

- Garnish:
- 1 tsp (2 g) dried mint or 1 tsp (2 g) sumac for sprinkling
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

1. Combine flour and salt in a bowl. Make a well, add egg, oil, and about 1/2 cup (120 ml) lukewarm water. Mix and knead until a smooth, elastic dough forms, 8–10 minutes; add water 1 tbsp (15 ml) at a time if needed. Cover and rest 30 minutes.
2. Meanwhile, mix ground meat, grated onion, salt, pepper, and red pepper flakes thoroughly; chill while dough rests.
3. Divide rested dough into quarters. On a lightly floured surface, roll each piece thin (about 1/16 inch / 2 mm). Cut into 1.5 inch (4 cm) squares.
4. Place about 1/2 tsp (2–3 g) filling in the center of each square. Fold two opposite corners together and pinch tightly, then bring remaining corners together to form a small purse; ensure edges are well sealed.
5. Bring a large pot of salted water to a gentle boil. Add manti in batches and cook until they float and are tender, about 6–8 minutes for fresh dumplings. Drain and transfer to a warmed serving dish.
6. For the yogurt sauce: whisk together yogurt, minced garlic, and salt until smooth. Spoon over the hot manti.
7. For the butter-paprika sauce: melt butter in a small skillet over medium heat until it foams and just begins to brown, about 2–3 minutes. Remove from heat, stir in paprika and optional red pepper flakes.
8. Spoon the hot butter-paprika sauce over the yogurt-covered manti. Sprinkle dried mint or sumac and chopped parsley if using. Serve immediately.