Turkish Manti Recipe
A wonderful main dish that is beloved all over turkey. Making these little dumplings is a bit labor intensive but absolutely worth the effort .
Servings 6
Calories 427kcal
Ingredients
For the Dough
- 3 cups all- purpose flour
- 1 egg
- 1 teaspoon salt
- 1 to 2 cups lukewarm water
For the Filling
- ½ lb. lean lamb minced or ground
- 1 medium onion grated
- Salt and pepper to taste
For the Yogurt Sauce
- 1 ½ cups Greek or plain yogurt
- 4 cloves garlic minced
- Salt and pepper to taste
For the Pepper Oil
- 4 Tablespoons olive oil or butter
- 2 teaspoons Aleppo pepper flakes
Instructions
Preparing the Dough
- In a medium size bowl mix together the flour, egg and salt.
- Add in the lukewarm water a little at a time, you don’t want the dough to be wet or sticky.
- Knead for 10 minutes
- Cover with a wet towel
- Let rest for 15 minutes
Prepare the Filling
- While the dough is resting, In a medium bowl mix together the lamb, onion salt and pepper to a smooth consistency.
Making the Manti
- Cut the dough into four pieces
- Dust your work surface and roll out one piece of the dough as thin as you can into a square. Keep the wet towel over the other pieces of dough as it tends to dry out otherwise.
- Using a pastry cutter or a sharp knife, cut squares as big or small as you like. For the tiny Manti it would be about 1”squares. 1 ½ to 2 inches is much easier to work with.
- Take a small amount of your lamb filling and place in the center of each square.
- Pinch all four corners together making a pouch.
- Once you have filled all your squares, boil some water in a big pot and add some salt.
- Add your Manti to the boiling water, stirring occasionally to avoid them sticking together.
- Cook for about 10-15 minutes until the Manti is soft.
- While the Manti is cooking you can make the sauces
For the yogurt sauce
- In a small bowl mix together the yogurt and garlic, add salt and pepper to taste
For the Oil/ Butter Sauce
- In a pan, add the oil or butter and the pepper flakes, lightly toast but do not allow it to burn.
Putting it all together
- When the Manti are cooked, drain them and place in a serving bowl.
- Pour over the yogurt sauce and then drizzle the pepper oil.
- Serve warm and garnish with chopped mint, sumac and Aleppo pepper flakes
Nutrition
Calories: 427kcal | Carbohydrates: 52g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 459mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 4mg