Manti
Manti are tiny Turkish dumplings filled with seasoned ground lamb, boiled until tender, and served with a garlicky yogurt sauce and a drizzle of spiced browned butter. They require patience to fold but the result is an extraordinarily satisfying and deeply flavored dish.
Tiny Turkish lamb dumplings served with garlic yogurt and spiced butter sauce.
Nutrition per serving
Ingredients
Dough
Filling
Sauce
Instructions
Make the Dough and Filling
Mix flour with a pinch of salt and enough water to form a stiff dough. Knead for 8 minutes, then rest covered for 30 minutes. Meanwhile combine ground lamb, grated onion, salt, and pepper for the filling.
Roll and Fill the Dumplings
Roll dough very thin and cut into small 3cm squares. Place a tiny amount of filling in the center of each square and pinch the four corners together firmly to seal into a small parcel shape.
Boil the Manti
Bring a large pot of salted water to a boil. Cook manti in batches for 10 to 12 minutes until the dough is tender and the filling is cooked through. Drain and divide among bowls.
Prepare Sauces and Serve
Whisk yogurt with minced garlic and salt, then spoon generously over the manti. Melt butter in a small pan with a pinch of paprika and red pepper flakes until golden, then drizzle over the top.
Substitutions
Common mistakes
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