Manti (Turkish Dumplings)
Handmade tiny dumplings filled with spiced lamb or beef, served in garlicky yogurt with chili butter and sumac. Often considered a refined, labor-intensive delicacy in better restaurants.
16 ingredients
9 steps
Ingredients
- 14 cups all-purpose flour
- 22 eggs
- 31/2 cup water
- 41 tsp salt
- 5300g ground lamb or beef
- 61 medium onion, grated
- 71/2 tsp black pepper
- 8Salt to taste for filling
- 9500g Turkish yogurt
- 103 garlic cloves, minced
- 1160g butter
- 121 tsp red pepper flakes
- 131 tsp dried mint
- 141 tsp sumac
- 151 tsp tomato paste
- 161 tsp lemon juice
Instructions
- 1Make the dough: combine flour, eggs, water, and salt. Knead until smooth, cover and rest for 30 minutes.
- 2Make the filling: mix ground meat with grated onion, salt, and black pepper.
- 3Roll the dough very thin (1–2mm) and cut into 3cm squares.
- 4Place a tiny amount of filling in the center of each square and pinch the corners together firmly to seal.
- 5Boil manti in generously salted water for 12–15 minutes until tender.
- 6Meanwhile beat yogurt with minced garlic and a pinch of salt. Set aside.
- 7Melt butter in a pan, add red pepper flakes, dried mint, and tomato paste. Cook 1 minute until fragrant.
- 8Drain the manti and arrange on serving plates. Spoon garlic yogurt generously over the top.
- 9Drizzle hot spiced butter over everything, sprinkle with sumac and extra dried mint. Serve immediately.