Turkish Manti
Tiny Turkish beef dumplings topped with cool garlic yogurt, warm red pepper butter, and dried mint.
Equipment
- Stand mixer or mixing bowl
- Rolling Pin
- Sharp knife or pastry wheel
- Large pot
- Small saucepan
Ingredients
Dough
- 3 cups all-purpose flour plus more for dusting
- 1 tsp fine salt
- 1 large egg
- 3/4 cup lukewarm water add gradually
Filling
- 12 oz ground beef preferably 85 percent lean
- 1 small yellow onion very finely grated and squeezed dry
- 2 tbsp flat-leaf parsley finely chopped
- 1/2 tsp fine salt
- 1/2 tsp ground black pepper
Yogurt and Pepper Butter
- 2 cups plain whole-milk yogurt
- 3 cloves garlic finely grated
- 1/2 tsp fine salt
- 4 tbsp unsalted butter
- 2 tsp Aleppo pepper or mild red pepper flakes
- 1 tsp dried mint
Instructions
Make the Dough:
- Mix the flour and salt. Add the egg and most of the water, then knead for 8 to 10 minutes, adding the remaining water only as needed for a firm, smooth dough.
- Cover and rest the dough for 30 minutes.
Fill and Shape:
- Combine the beef, onion, parsley, salt, and pepper. Divide the dough into four pieces, keeping the rest covered.
- Roll one piece very thin and cut into roughly 1-inch squares. Put about 1/4 teaspoon filling in each square, bring the corners together, and pinch firmly. Repeat on a floured tray.
Cook and Serve:
- Stir the yogurt, garlic, and salt together. Melt the butter in a small saucepan, add the Aleppo pepper, and cook gently for 30 seconds.
- Boil the manti in well-salted water for 8 to 10 minutes until tender, then drain. Spoon into bowls and top with garlic yogurt, pepper butter, and dried mint.
Notes
- Use only a small amount of filling so the seams close securely.
- If the yogurt is very cold, let it stand briefly at room temperature so it does not cool the dumplings too quickly.
Nutrition
Calories: 520kcalCarbohydrates: 61gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 95mgSodium: 690mgFiber: 3gSugar: 6g