Recipe
Manti with Garlic Yoghurt
Small lamb-filled dumplings served with garlicky yoghurt, browned butter and a pinch of pul biber.
Ingredients
Method
45 mins prep15 mins cook60 mins total
Mix the flour, egg and water into a firm dough. Knead for 5 minutes, cover and rest for 20 minutes.
Mix the lamb with the grated onion, cumin and half the pul biber.
Roll the dough thinly and cut into 4 cm squares. Put a small teaspoon of filling in each centre, pinch the opposite corners together and seal.
Boil the dumplings in salted water for 8–10 minutes until the dough is tender and the lamb is cooked through.
Mix the yoghurt with the garlic. Melt the butter and stir in the paprika and mint. Drain the manti, spoon over the yoghurt and finish with the butter.
About this recipe
Manti are small Turkish dumplings filled with seasoned lamb and served with cool garlic yoghurt. The final spoonful of browned butter, paprika and mint brings warmth and colour to the tender dumplings.
They take a little time to shape, but the filling is straightforward and the dumplings freeze well on a floured tray. Work in batches so they do not stick while you prepare the sauce.
