Manti
Tiny hand-pinched dumplings filled with spiced lamb, topped with garlic yogurt and chili butter — carried into Anatolia by Turkic nomads from Central Asia, where the garlic-yogurt topping was added under Ottoman influence, distinct from the larger, unsauced manti still made across Central Asia today.
Meat
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup water
- 1/2 tsp salt
- 1/2 lb ground lamb or beef
- 1 onion, grated
- 1 tsp ground cumin
- Salt and pepper, to taste
- 2 cups plain yogurt
- 3 cloves garlic, minced
- 4 tbsp butter
- 1 tbsp red pepper flakes or Aleppo pepper
- Dried mint and sumac, for garnish
Steps
- Knead the flour, egg, water, and salt into a firm dough. Cover and rest for 30 minutes.
- Mix the ground meat with the grated onion, cumin, salt, and pepper for the filling.
- Roll the dough out very thin and cut into small squares.
- Place a small amount of filling in the center of each square and pinch the corners up tightly to seal into a small pouch.
- Boil the dumplings in salted water for 10-12 minutes, until tender.
- Whisk the yogurt with the minced garlic and a pinch of salt.
- Melt the butter with the red pepper flakes until fragrant and sizzling.
- Spoon the garlic yogurt over the drained dumplings, drizzle with the chili butter, and finish with dried mint and sumac.