Turkish manti
Tiny lamb dumplings from Kayseri, served under garlic yoghurt and drizzled with sizzling paprika butter.
- 90 min70 prep · 20 cook
- HardDifficulty
- 690 kcalper serving
Ingredients
- Plain flour400 g
- Egg1
- Water150 ml
- Minced lamb300 g
- Onion1
- Greek yoghurt400 g
- garlic2 cloves
- Butter60 g
- Tomato paste1 tbsp
- Aleppo pepper (pul biber)1 tsp
- Dried mint1 tsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Knead the flour, egg, water and a pinch of salt into a firm dough. Cover and rest.
- 2
Mix the lamb with the grated onion, salt and pepper. Beat the yoghurt with the crushed garlic and a little salt.
- 3
Roll the dough very thin and cut it into 3 cm squares. Put a little meat on each and pinch the four corners together.
- 4
Boil the manti in salted water until tender, then drain.
- 5
Melt the butter, stir in the tomato paste and Aleppo pepper and let it sizzle.
- 6
Plate the manti, spoon over the garlic yoghurt, drizzle with the red butter and sprinkle with mint.
Tips and questions
- Do they really have to be that small?
- Tradition says forty should fit on a spoon, but 3 cm squares are a fine home size.
- Can I make them ahead?
- Freeze them raw on a floured tray, or dry them for a day and store them like pasta.
- Should the yoghurt be warm or cold?
- Room temperature is best, so it doesn’t cool the manti or split.
Enjoy your meal!
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