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The Dumpling 100 · make it at home

Turkish manti with garlic yogurt and pepper butter

1 hr 30 min · 4 people

Tiny lamb dumplings, pinched into little purses and boiled, then covered in garlic yogurt and spicy butter with dried mint and sumac. The smaller they are, the prouder the cook.

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The real one

You need

• For the dough: 300 g (2 1/2 cups) all-purpose flour
• 1 egg
• 120 ml (1/2 cup) water
• 1/2 tsp salt
• For the filling: 250 g (1/2 lb) ground lamb or beef (or a mix)
• 1 small onion, grated and squeezed dry
• 2 tbsp parsley, finely chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Aleppo pepper (pul biber)
• For the yogurt: 400 g (1 3/4 cups) thick plain yogurt, at room temperature
• 2 garlic cloves, grated
• 1/4 tsp salt
• For the butter: 60 g (4 tbsp) butter, 1 tbsp tomato paste or 2 tsp Turkish pepper paste, 1 tsp Aleppo pepper, 1 tsp dried mint
• To serve: sumac

How to make it

1. Make the dough (10 min, plus 30 min rest): Mix flour and salt, add the egg and water and knead 8 minutes until smooth. Cover and rest.
2. Make the filling and yogurt (5 min): Mix the meat, onion, parsley, salt and both peppers. Stir the garlic and salt into the yogurt and leave at room temperature.
3. Roll and cut (15 min): Roll half the dough very thin, about 1 mm, into a big sheet. Cut into 3 cm (1 1/4 in) squares.
4. Fill and pinch (30 min): Put a chickpea-size bit of filling in the center of each square. Bring the four corners together and pinch the seams shut into a little purse. Repeat with the rest of the dough. Lay them on a floured tray.
5. Boil (8 min): Boil in plenty of salted water for 7 to 8 minutes until the dough is tender, stirring now and then.
6. Make the butter (2 min): Melt the butter, stir in the tomato paste and Aleppo pepper and sizzle 1 minute, then add the mint off the heat.
7. Serve: Drain the manti, spoon onto plates, cover with the garlic yogurt, drizzle the hot butter over and dust with sumac. Bodrum-style: deep-fry the boiled, drained manti until crisp first.

Tips

• Room-temperature yogurt keeps the hot manti hot.
• Make a double batch and freeze half on a floured tray.

Chef Amazing's own home version of manti, in our words; not any restaurant's recipe.