Entree: Turkey – Central Anatolia – Mantı (Small Turkish meat-filled dumplings served with garlic yogurt and spiced butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 1 large (1 3/4 oz (50 g)) egg + 1 large (1 3/4 oz (50 g)) egg for dough and sealing
- 1/2 cup (120 ml) warm water
- 1 tsp (5 g) fine salt, plus more for boiling and seasoning
- 10 oz (285 g) ground lamb
- 1 small onion, finely grated (about 3 oz (85 g))
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1.5 g) red pepper flakes or Aleppo pepper
- 1 cup (240 ml) plain Greek yogurt
- 2 cloves garlic, crushed
- 3 tbsp (45 ml) unsalted butter
- 1/2 tsp (1 g) dried mint
- 1/2 tsp (1 g) paprika or Aleppo pepper for butter
- 2 tbsp (30 ml) olive oil (optional, for rolling dough)
- Fresh parsley or dried mint for garnish (optional)

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 1 large (50 g) egg + 1 large (50 g) egg for dough and sealing
- 1/2 cup (120 ml) warm water
- 1 tsp (5 g) fine salt, plus more for boiling and seasoning
- 10 oz (285 g) ground lamb
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1.5 g) red pepper flakes or Aleppo pepper
- 1 cup (240 ml) plain Greek yogurt
- 2 cloves garlic, crushed
- 3 tbsp (45 ml) unsalted butter
- 1/2 tsp (1 g) dried mint
- 1/2 tsp (1 g) paprika or Aleppo pepper for butter
- 2 tbsp (30 ml) olive oil (optional, for rolling dough)
- Fresh parsley or dried mint for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: In a bowl, combine flour and 1 tsp (5 ml) salt. Whisk together 1 large egg and 1/2 cup (120 ml) warm water, then mix into the flour until a shaggy dough forms. Knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: Mix ground lamb, grated onion, 1/2 tsp (2.5 ml) salt, black pepper, cumin and red pepper flakes until evenly combined. Keep chilled.
3. Roll and cut dough: Divide dough into two pieces. Roll one piece very thin (about 0.0394 to 0.0787 in (1–2 mm)) on a lightly floured surface. Cut into 1-inch (2.5 cm) squares. Keep other piece covered to prevent drying.
4. Assemble mantı: Place about 1/2 tsp (2.5 ml) (≈0.0705 to 0.106 oz (2–3 g)) filling in the center of each square. Fold two opposite corners together and pinch to seal, then bring remaining corners over and press to form a small pouch (traditional tiny dumpling shape). Place on a lightly floured tray.
5. Cook dumplings: Bring a large pot of salted water to a gentle boil. Add mantı in batches and cook 6–8 minutes until dough is tender and filling cooked through. Drain carefully and transfer to a serving platter.
6. Make garlic yogurt: Stir crushed garlic into the yogurt with a pinch of salt. Adjust to taste.
7. Make spiced butter: In a small pan melt butter over low heat until foam subsides, add paprika or Aleppo pepper and dried mint and remove from heat.
8. Serve: Spoon yogurt over the hot mantı, drizzle with the spiced butter, sprinkle with fresh parsley or extra mint, and serve immediately.

1. Make the dough: In a bowl, combine flour and 1 tsp salt. Whisk together 1 large egg and 1/2 cup warm water, then mix into the flour until a shaggy dough forms. Knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: Mix ground lamb, grated onion, 1/2 tsp salt, black pepper, cumin and red pepper flakes until evenly combined. Keep chilled.
3. Roll and cut dough: Divide dough into two pieces. Roll one piece very thin (about 1–2 mm) on a lightly floured surface. Cut into 1-inch (2.5 cm) squares. Keep other piece covered to prevent drying.
4. Assemble mantı: Place about 1/2 tsp (≈2–3 g) filling in the center of each square. Fold two opposite corners together and pinch to seal, then bring remaining corners over and press to form a small pouch (traditional tiny dumpling shape). Place on a lightly floured tray.
5. Cook dumplings: Bring a large pot of salted water to a gentle boil. Add mantı in batches and cook 6–8 minutes until dough is tender and filling cooked through. Drain carefully and transfer to a serving platter.
6. Make garlic yogurt: Stir crushed garlic into the yogurt with a pinch of salt. Adjust to taste.
7. Make spiced butter: In a small pan melt butter over low heat until foam subsides, add paprika or Aleppo pepper and dried mint and remove from heat.
8. Serve: Spoon yogurt over the hot mantı, drizzle with the spiced butter, sprinkle with fresh parsley or extra mint, and serve immediately.