Description
Turkish dumplings, known as “manti,” are delicate handmade pasta parcels filled with seasoned ground meat and served with a luscious garlicky yogurt sauce topped with a spicy, aromatic butter or oil drizzle. This comforting and flavorful dish from Turkish cuisine combines the creamy tanginess of yogurt with the warmth of chili-spiced oil, creating a perfect balance of flavors that delight the palate.
Ingredients
Scale
For the Dumpling Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup water (more as needed)
For the Filling
- 1/2 pound ground beef or lamb
- 1 small onion (grated or finely chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
For the Garlicky Yogurt Sauce
- 1 1/2 cups plain yogurt
- 2 cloves garlic (minced)
- Salt to taste
For the Spiced Oil
- 3 tablespoons butter or olive oil
- 1 teaspoon paprika
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon dried mint (optional)
Optional Garnish
- Chopped parsley or sumac
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour and salt. Add the egg and gradually incorporate the water until a firm but pliable dough forms. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.
- Make the Filling: While the dough rests, mix the ground beef or lamb with the grated or finely chopped onion, salt, black pepper, and paprika until thoroughly combined to create a flavorful filling.
- Roll and Cut the Dough: On a floured surface, roll out the rested dough thinly to about 1/16-inch thickness. Cut the dough into small squares approximately 1.5 inches wide to form the dumpling base.
- Assemble the Dumplings: Place a small spoonful of meat filling in the center of each dough square. Pinch the corners together firmly to form a tight little bundle or purse shape. Arrange the shaped dumplings on a floured tray to prevent sticking.
- Cook the Dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings in batches to avoid overcrowding. Cook for 6 to 8 minutes, or until the dumplings float to the surface and are cooked through. Remove with a slotted spoon and set aside.
- Prepare the Yogurt Sauce: In a bowl, combine the plain yogurt with minced garlic and a pinch of salt. Mix well to create a creamy, garlicky sauce ready for serving.
- Make the Spiced Oil: In a small pan, melt the butter or heat olive oil over medium heat. Stir in the paprika, Aleppo pepper or red pepper flakes, and dried mint if using. Let the spices sizzle gently for about 30 seconds to infuse the oil with their aroma and flavor.
- Serve: Place the hot cooked dumplings in serving bowls. Spoon the garlicky yogurt sauce generously over them, then drizzle the spiced oil on top. Garnish with chopped parsley or a sprinkle of sumac for an authentic touch. Serve warm and enjoy the harmonious blend of flavors.
Notes
- You can freeze uncooked manti on a tray, then transfer them to a freezer bag for later use, preserving freshness and convenience.
- For a quicker alternative, use store-bought wonton wrappers instead of making the dough from scratch.
- Adjust the spiciness of the dish by increasing or decreasing the amount of chili flakes or Aleppo pepper used in the spiced oil according to your preference.
