Manti – Turkish Dumplings with Garlicky Yogurt and Spiced Oil
Delight in these tender Turkish dumplings filled with savory meat, served on garlicky yogurt and drizzled with spiced oil, perfect for family gatherings.
Ingredients
For the dough
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon sea salt
- 1 medium egg, beaten
- 1/2 cup water
- 2 tablespoons extra virgin olive oil, plus more for greasing
For the filling
- 8 ounces lean ground beef or lamb
- 1 medium onion, grated or finely chopped
- 2 to 3 cloves garlic, minced or grated
- Sea salt to taste
For the garlicky yogurt
- 16 ounces plain whole milk yogurt (Turkish or Greek style preferred)
- 2 to 3 cloves garlic, minced or grated
- Sea salt to taste
For the spiced oil
- 1/4 cup extra virgin olive oil
- 1 tablespoon Turkish red pepper paste or double concentrated tomato paste
- 1 teaspoon Aleppo pepper
- 2 teaspoons dried mint, plus more for serving
- 1 teaspoon sumac, plus more for serving
Instructions
Prepare the Dough
- In a large bowl, mix the all-purpose flour and sea salt until well combined.
- Make a well in the center and pour in the beaten egg, water, and olive oil. Knead together until smooth and elastic, about 5-10 minutes.
- Cover the dough with a cloth and let it rest for about 30 minutes.
Prepare the Filling
- Combine lean ground beef or lamb with grated onion, sea salt, and freshly ground black pepper in a separate bowl.
- Mix well and set aside.
Roll Out the Dough
- Flour your work surface generously and roll the dough into a thin sheet, about 1/8 inch thick.
- Cut the dough into small squares, approximately 1 1/2 inches each.
Form the Dumplings
- Take a small amount of the meat filling (about a teaspoon) and place it in the center of each square.
- Pinch the corners of the square together to form a sealed dumpling.
Cook the Dumplings
- Bring a large pot of salted water to a boil and gently drop the dumplings in, cooking in batches.
- Cook for about 7 to 8 minutes or until they float to the surface and the dough is tender.
- Use a slotted spoon to drain the manti and transfer them to a platter.
Prepare the Garlic Yogurt
- Blend the yogurt with minced garlic and a pinch of sea salt in a bowl. Whisk until smooth and creamy.
Prepare the Spiced Oil
- Heat extra virgin olive oil in a small saucepan over low heat.
- Add Turkish red pepper paste, Aleppo pepper, dried mint, and sumac, stirring for about 1 to 2 minutes until fragrant.
Assemble the Dish
- Place the cooked manti on a serving platter.
- Top with garlicky yogurt and drizzle warm spiced oil over the top.
- Sprinkle extra dried mint and sumac before serving.
Notes
Ensure your dough is rolled thin enough for a delicate texture. You can experiment with different fillings. Freeze uncooked dumplings for up to three months and cook from frozen, adding extra time.