Spiced Lamb and Eggplant Manti with Garlic Yogurt and Paprika Butter
Imagine tiny, hand-folded dumplings cradling a fragrant filling of ground lamb and smoky roasted eggplant, each pouch a perfect parcel of Turkish comfort. You’ll love how the soft, tender dough gives way to a burst of spiced meat, all brought together by the cool, tangy embrace of garlic yogurt. A final drizzle of sizzling paprika butter—fiery red and aromatic—awakens every bite, while a sprinkle of dried mint and sumac adds brightness. This manti is born from the hearths of Anatolia, where every fold tells a story of patience and love. You’ll feel the warmth of a shared table, the laughter of family, and the joy of creating something deeply satisfying. Whether for a special dinner or a cozy night in, these dumplings will transport you straight to a bustling kitchen in Kayseri. Trust me, once you taste the balance of earthy eggplant and rich lamb, you’ll understand why this is more than a meal—it’s an experience.
Ingredients
- all-purpose flour350g
- large egg1
- water120ml
- salt1 tsp
- ground lamb300g
- aubergine (eggplant)250g
- onion, finely grated1 medium
- garlic cloves, minced3
- ground cumin1 tsp
- ground coriander1 tsp
- sweet paprika1/2 tsp
- black pepper1/2 tsp
- plain full-fat yogurt300g
- butter60g
- dried mint1 tbsp
- sumac1 tsp
- olive oil2 tbsp
Nutrition
Directions
- 1
First, roast the eggplant: prick it all over with a fork, then place it on a baking sheet under a hot grill or directly over a gas flame. Turn occasionally until the skin is charred and the flesh is soft—about 10–15 minutes. Let it cool, then peel off the blackened skin and finely chop the smoky flesh. Set aside.
- 2
In a large bowl, combine the flour, egg, water, and 1/2 tsp salt to form a stiff dough. Knead for 8–10 minutes until smooth, then wrap in plastic and rest for 30 minutes. Meanwhile, make the filling: mix the lamb, chopped eggplant, grated onion, 2 minced garlic cloves, cumin, coriander, paprika, black pepper, and remaining salt. Let it rest so the flavors meld.
- 3
On a lightly floured surface, roll the dough out to a thin sheet (about 2mm thick). Cut into 3cm squares using a knife or pastry wheel. Place a small teaspoon of filling in the center of each square. Fold two opposite corners together to form a tiny dumpling, pressing the edges to seal—don’t worry if they’re imperfect; each one is unique.
- 4
Bring a large pot of salted water to a boil. Drop in the manti in batches (don’t overcrowd) and cook for 7–8 minutes, until they float and the dough is tender. Drain gently. Meanwhile, prepare the yogurt sauce: mix the yogurt with the remaining minced garlic clove and a pinch of salt. Set aside.
- 5
In a small pan, melt the butter over medium heat until it foams. Add the sweet paprika (a little extra if you like), dried mint, and sumac. Swirl for 30 seconds until fragrant and the butter turns a deep red. To serve, spread the garlic yogurt on a large plate, pile the cooked manti on top, and drizzle generously with the spiced butter. Finish with a dusting of dried mint and sumac. Eat immediately and savor every bite!
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