Homemade Turkish Manti with Yogurt Sauce

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1/2 lb (225g) ground beef or lamb 1/2 lb (225g) ground beef or lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt to taste Salt to taste
• For the spiced butter sauce: For the spiced butter sauce:
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried mint 1/2 teaspoon dried mint
• For garnish: For garnish:
• Fresh parsley or cilantro, chopped Fresh parsley or cilantro, chopped
• Sumac (optional) Sumac (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g / 7g (total / saturated)
• Carbohydrates: 35g / 5g (total / sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground beef or lamb, chopped onion, minced garlic, cumin, paprika, salt, and pepper for the filling.
3. 3.
   Roll out the dough on a floured surface until it is very thin. Cut the dough into small squares, approximately 1 inch in size.
4. 4.
   Place a small amount of the filling mixture in the center of each dough square. Fold the dough over the filling to form a triangle and pinch the edges to seal.
5. 5.
   Bring a large pot of salted water to a boil. Cook the Manti in batches for about 10-12 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a small bowl, whisk together the yogurt, minced garlic, and salt for the yogurt sauce. Set aside.
7. 7.
   In a small saucepan, melt the butter for the spiced butter sauce. Stir in the paprika and dried mint.
8. 8.
   To serve, place the cooked Manti on a serving dish. Drizzle the yogurt sauce over the dumplings, followed by the spiced butter sauce. Garnish with fresh herbs and a sprinkle of sumac, if desired.

Treat your ingredients with care...

• Ground beef or lamb — Choose lean meat for a healthier option. You can also mix both beef and lamb for a more robust flavor.
• Sumac — Sumac adds a tangy and slightly citrusy flavor to the dish. If unavailable, you can substitute with a squeeze of lemon juice.

Tips & Tricks

• To save time, you can prepare the filling and sauces in advance and refrigerate them until ready to use.
• Dust the dough with flour while rolling it out to prevent sticking.
• Serve the Manti immediately after cooking to enjoy them at their best texture.

Serving advice

Serve the Turkish Manti hot, garnished with fresh herbs and a sprinkle of sumac. Accompany it with a side of yogurt sauce and spiced butter sauce for dipping.

Presentation advice

Arrange the Manti neatly on a serving dish, drizzle the sauces over them, and sprinkle with fresh herbs. The vibrant colors and enticing aroma will make the dish visually appealing.