Turkish mantı
Tiny lamb dumplings, boiled and served under garlic yoghurt and paprika butter.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a stiff dough from the flour, eggs, water and salt and work it fifteen minutes.
Cover it and rest it forty minutes, or the dough springs back as you roll it.
Mix the mince with the grated onion, salt and pepper and squeeze out the excess juice.
Roll the dough a millimetre thick and cut it into two-centimetre squares.
Put a knife-tip of filling on each square and pinch the four corners up into a knot.
Boil the mantı in salted water for eight minutes and drain, keeping a ladle of the water.
Whisk the yoghurt with the garlic, plate the mantı, spoon the yoghurt over and pour on the paprika and mint butter.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Kızılkum · CC BY-SA 4.0