Description
Turkish Dumplings with Garlicky Yogurt and Spiced Oil, also known as manti, are delightful bite-sized parcels filled with seasoned ground lamb or beef. Cooked until tender and served topped with a creamy garlic yogurt sauce and a fragrant, spiced oil drizzle, these dumplings offer a perfect balance of rich flavors and comforting textures, making for a satisfying main course inspired by traditional Turkish cuisine.
Ingredients
Scale
For the dumplings (manti):
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup water (more as needed)
- 1/2 pound ground lamb or beef
- 1 small onion (grated or finely minced)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- salt to taste
For the yogurt sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic (grated or minced)
- salt to taste
For the spiced oil:
- 2 tablespoons butter or olive oil
- 1 teaspoon paprika
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/4 teaspoon dried mint (optional)
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Create a well in the center, add the egg and water, then mix until a stiff dough forms. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover the dough with a cloth and let it rest for 30 minutes to develop texture.
- Prepare the filling: While the dough rests, combine ground lamb or beef with grated onion, ground cumin, black pepper, paprika, and a pinch of salt in a bowl. Mix thoroughly to blend all the spices with the meat evenly.
- Shape the dumplings: Divide the rested dough into two halves. Roll each half on a floured surface into a very thin sheet. Cut the sheets into 1.5-inch squares. Place about 1/2 teaspoon of the meat filling into the center of each square. Pinch the corners together carefully to seal and create small bundles. Arrange the formed dumplings on a floured tray to prevent sticking.
- Cook the dumplings: Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water. Cook them for 6 to 8 minutes, or until they float to the surface and the pasta is tender. Carefully drain the dumplings without breaking them.
- Prepare the yogurt sauce: In a bowl, mix plain Greek yogurt with grated garlic and a pinch of salt. Stir well to combine all flavors smoothly.
- Make the spiced oil: In a small pan over medium heat, melt butter or warm olive oil. Add paprika, Aleppo pepper or red pepper flakes, and dried mint if using. Stir continuously for about 30 seconds until fragrant, then remove from heat to preserve flavor.
- Serve: Arrange the warm dumplings on serving plates. Spoon the garlicky yogurt sauce generously over them, then drizzle with the hot spiced oil. Optionally, garnish with additional herbs or chili flakes to taste. Serve immediately for the best flavor experience.
Notes
- You can freeze the uncooked dumplings in a single layer on a baking sheet, then transfer to a freezer bag for future use. Cook them directly from frozen without thawing.
- To make a lighter or vegetarian version, substitute ground turkey or finely chopped mushrooms for the lamb or beef filling.
- Adjust the heat level by varying the amount of Aleppo pepper or red pepper flakes in the spiced oil.
- Ensure the dough is rolled thinly enough to allow proper cooking but thick enough to hold the filling securely.
