Turkish Manti with Yogurt & Chili Butter
Tiny Turkish dumplings are boiled and then lavished with cool garlicky yogurt and a sizzling drizzle of paprika-chili butter. The contrast of temperatures and flavors is incredible.
Ingredients
- Dough: 2 cups all-purpose flour, 1 egg, 1/2 tsp salt, 1/2 cup water
- Filling: 1/2 lb (225g) ground lamb or beef, 1 small onion (grated and squeezed dry), salt, pepper, pinch of allspice
- Yogurt sauce: 1.5 cups plain yogurt, 2 cloves garlic (minced), salt
- Chili butter: 3 tablespoons butter, 1 tablespoon olive oil, 1 tablespoon Turkish pepper flakes (Aleppo pepper or paprika), 1/2 teaspoon dried mint
Instructions
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1
Make the dough: Combine flour, egg, salt, and water. Knead until smooth and elastic, about 8 minutes. Rest covered for 30 minutes.
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2
Make the filling: Mix ground meat with grated onion, salt, pepper, and allspice.
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3
Roll dough very thin (about 1/16 inch). Cut into 1.5-inch squares. Place a small pea-sized amount of filling in the center of each square. Pinch opposite corners together, then pinch the remaining corners to create tiny bundles.
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4
Bring a large pot of salted water to a boil. Cook manti for 10-12 minutes until the dough is tender. Drain.
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5
While manti cook, stir together yogurt, garlic, and salt. Melt butter with olive oil in a small pan, add pepper flakes and dried mint, let sizzle for 30 seconds.
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6
Spread yogurt over drained manti, then drizzle the hot chili butter over the top. Serve immediately.
