Turkish·non-vegetarian·medium

Manti with Spicy Lamb and Yogurt Sauce

Name: Manti with Spicy Lamb and Yogurt Sauce
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 300g all-purpose flour; 2 large eggs; 60ml water; 1 tsp salt; 250g minced lamb; 1 medium onion, finely grated; 1 tsp Aleppo pepper; 1/2 tsp ground cumin; 1/2 tsp black pepper; 400g plain full-fat yogurt; 3 garlic cloves, minced; 50g unsalted butter; 1 tbsp dried mint; 1 tsp sumac

There are few things more comforting than a bowl of homemade manti, those tiny Turkish dumplings that practically beg to be eaten by the dozen. Picture this: you’re sitting in a cozy kitchen in Kayseri, the snow falling softly outside, while the rich aroma of sizzling lamb and garlic butter fills the air. Each delicate parcel is stuffed with a spiced mixture of minced lamb, onion, and a whisper of Aleppo pepper, then boiled until tender. When you spoon over a tangy, velvety yogurt sauce and drizzle sizzling mint butter on top, the contrast of cool and hot, soft and crisp, is pure magic. This isn’t just dinner—it's a warm embrace in a bowl, a taste of Anatolian hospitality that invites you to slow down and savor every bite. Trust me, the effort is worth it.

90 min(prep 60 + cook 30)

4 servings

520 kcal

Ingredients

all-purpose flour300g
large eggs2
water60ml
salt1 tsp
minced lamb250g
onion, finely grated1 medium
Aleppo pepper1 tsp
ground cumin1/2 tsp
black pepper1/2 tsp
plain full-fat yogurt400g
garlic cloves, minced3
unsalted butter50g
dried mint1 tbsp
sumac1 tsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
To make the dough, combine flour and 1/2 tsp salt in a bowl. Make a well, crack in the eggs, add water, and mix until a stiff dough forms. Knead for 10 minutes until smooth, wrap in plastic, and rest for 30 minutes.
2
For the filling, mix the minced lamb, grated onion, Aleppo pepper, cumin, black pepper, and 1/2 tsp salt in a bowl. Cover and refrigerate until ready to use.
3
On a floured surface, roll the dough out very thin, about 2mm thick. Cut into 3cm squares. Place a small pea-sized amount of filling in the center of each square. Fold the dough over the filling to form a triangle, pinching the edges to seal. Then bring the two bottom corners together and pinch to form a little tortellini shape.
4
Bring a large pot of salted water to a boil. Add the manti in batches, stirring gently. Cook for 8-10 minutes until they float and are tender. Drain and transfer to a warm serving dish.
5
While the manti cook, whisk the yogurt with the minced garlic and a pinch of salt in a bowl until smooth. In a small pan, melt the butter over medium heat until it sizzles. Add the dried mint and swirl for 10 seconds until fragrant.
6
To serve, spoon the garlic yogurt over the hot manti. Drizzle the sizzling mint butter on top. Sprinkle with sumac and serve immediately while the butter still bubbles.

#turkish #dumplings #lamb #yogurt #comfort-food

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