Turkish Lamb Pasta with Yogurt Sauce

Ingredients

• 2 cups all-purpose flour
• 1 whole large eggs
• ½ teaspoon kosher salt
• 2 tablespoons water
• ½ pound ground lamb
• 1 whole medium yellow onion
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh parsley
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt
• 2 cups full-fat Greek yogurt
• 4 tablespoons unsalted butter
• 2 whole garlic cloves
• ¼ teaspoon kosher salt
• ½ teaspoon ground Aleppo pepper or red pepper flakes
• ½ teaspoon dried sumac
• 1 tablespoon fresh mint leaves for garnish

Instructions

1. 1

   Pour 2 cups of all-purpose flour into a large mixing bowl and create a well in the center. Crack 1 large egg into the well, add 0.5 teaspoon of kosher salt and 2 tablespoons of water. Using a fork, beat the egg and gradually pull flour from the sides into the liquid, mixing until shaggy crumbs form.

2. 2

   Turn the dough onto a clean countertop and knead for 8-10 minutes until smooth and elastic — it should feel slightly less sticky than bread dough but still supple. The dough is ready when you can stretch a small piece without it tearing immediately. Cover with a damp kitchen towel and let rest for 30 minutes at room temperature.

3. 3

   While the dough rests, finely dice 1 medium yellow onion into 1/8-inch pieces. Roughly chop 2 tablespoons of fresh mint leaves and 2 tablespoons of fresh parsley — you want small, visible pieces of herbs, not a paste.

4. 4

   In a medium bowl, combine 0.5 pound of ground lamb, the diced onion, mint, parsley, 0.25 teaspoon of black pepper, and 0.25 teaspoon of kosher salt. Mix gently with your hands until just combined — avoid overworking, which toughens the meat. The filling should smell herbaceous and fragrant.

5. 5

   Dust your work surface lightly with flour. Take the rested dough and divide it into 4 equal pieces. Working with one piece at a time (keep the others covered), roll the dough as thin as possible — roughly 1/16 of an inch, almost translucent. This is thinner than lasagna but doesn't need to be paper-perfect; slight thickness variations are authentic.

6. 6

   Using a sharp knife, cut the rolled dough into 1-inch squares. You should get roughly 60-80 pieces per sheet. Place about 0.25 teaspoon of lamb filling on the center of each square — use a tiny spoon or your pinky finger to measure. Fold two opposite corners up over the filling and pinch to seal, creating a small triangle or envelope shape. Repeat with remaining dough and filling.

7. 7

   Arrange the shaped manti on a parchment-lined baking sheet in a single layer — they can touch lightly but shouldn't overlap. Freeze for at least 30 minutes or up to 2 hours; frozen manti prevents them from bursting during cooking.

8. 8

   Bring a large pot of salted water (it should taste like seawater) to a rolling boil over medium-high heat. Working in batches, carefully add the frozen manti — they should sink immediately. Stir gently with a wooden spoon to prevent sticking. Cook until the manti float to the surface and the dough feels tender when you bite a test piece, about 3-4 minutes after they float. Drain in a colander and set aside.

9. 9

   In a small saucepan, warm 2 cups of full-fat Greek yogurt over low heat — stir occasionally and never let it boil, as high heat will break the yogurt and it will become thin. Season with 0.25 teaspoon of kosher salt. Pour the yogurt sauce into the bottom of a serving platter or shallow bowl.

10. 10

    In a small skillet, melt 4 tablespoons of unsalted butter over medium heat. Peel and thinly slice 2 garlic cloves. Add the garlic to the foaming butter and cook, swirling frequently, until the butter turns a deep golden brown and smells nutty, about 3-4 minutes. Watch carefully — brown butter can burn quickly. Stir in 0.5 teaspoon of ground Aleppo pepper or red pepper flakes.

11. 11

    Arrange the cooked manti over the yogurt sauce. Pour the hot brown butter and garlic over the top, drizzle any remaining butter from the pan, and finish with 0.5 teaspoon of dried sumac and 1 tablespoon of fresh mint leaves torn by hand. Serve immediately while the manti are warm and the butter is still fragrant.

Tools you’ll need

• large mixing bowl
• fork
• kitchen towel
• medium bowl
• rolling pin
• sharp knife
• parchment paper
• baking sheet
• large pot
• wooden spoon
• colander
• small saucepan
• small skillet
• serving platter or shallow bowl

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