Garlic Yogurt Lamb Dumplings — Turkish Beef Dumplings — Manti
Tiny Central Anatolian lamb dumplings boiled and dressed with a warm garlic yogurt sauce, finished with butter-bloomed paprika and pul biber, scattered with dried mint and fresh parsley.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk flour, eggs, 60ml water, and 1 tsp salt until combined, knead 5 minutes until smooth and firm, wrap and rest 15 minutes. Grate onion, mince 2 garlic cloves, combine with lamb, cumin, pepper, and remaining 3 tsp salt. Set filling aside.
Wrap
Roll rested dough on floured surface to 1mm thickness over 4 minutes, cut into 2cm squares. Place 1/4 tsp filling in each square, pinch all 4 corners up to form tiny pouches. Set aside on a floured tray.
Boil
Bring salted water to rolling boil in a wide pot over high heat. Drop manti in batches, boil 7 minutes until they float and dough turns translucent and tender when bitten. Drain, reserving 4 tbsp cooking water.
Build
Whisk yogurt with grated 4 remaining garlic cloves and a pinch of salt in a bowl off heat 1 minute until smooth. Thin with reserved 4 tbsp manti water. Melt butter in a small pan over medium heat 90 seconds until foaming, stir in tomato paste, paprika, and pul biber until deep red.
Plate
Arrange drained manti in warm bowls, spoon garlic yogurt generously over top, drizzle red butter across surface, finish with dried mint, parsley, and olive oil. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.