Manti with Yogurt
Delicate Turkish dumplings filled with spiced ground lamb, topped with garlicky yogurt and fragrant brown butter. A comforting, rustic dish that looks more impressive than it is to make.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 whole large egg
- ¾ cup warm water
- 1 pound ground lamb
- ½ whole medium yellow onion
- 2 tablespoons fresh mint leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups full-fat Greek yogurt
- 3 whole garlic cloves
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
- ½ teaspoon dried Aleppo pepper
- 1 tablespoon fresh mint leaves
Instructions
- 1
Make the dough: Pour 2 cups of all-purpose flour and 0.5 teaspoon of kosher salt into a large mixing bowl. Create a well in the center, crack 1 large egg into it, and pour in 0.75 cup of warm water. Using a fork, beat the egg and water together, then gradually incorporate the flour from the sides, mixing until a shaggy dough forms.
- 2
Transfer the dough to a lightly floured work surface and knead for 5-7 minutes until smooth and elastic. You should feel the dough transform from rough to silky — it's ready when you poke it and it slowly springs back. Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes while you prepare the filling.
- 3
Make the filling: Finely dice 0.5 medium yellow onion into 1/8-inch pieces. Roughly chop 2 tablespoons of fresh mint leaves. Add the 1 pound of ground lamb to a mixing bowl along with the diced onion, chopped mint, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Mix gently with your hands until just combined — do not overmix or the manti will be tough.
- 4
Prepare the yogurt sauce: Stir 2 cups of full-fat Greek yogurt into a small bowl. Peel and finely mince 3 garlic cloves and fold into the yogurt along with 0.25 teaspoon of kosher salt. Set aside at room temperature.
- 5
Divide the rested dough into 4 equal portions. Working with one portion at a time (keep the others wrapped to prevent drying), place it on a lightly floured surface. Using a rolling pin, roll it as thin as you can — you want it almost transparent, about 1/16-inch thick. If it springs back, let it rest for 1-2 minutes and try again.
- 6
Using a pastry wheel or sharp knife, cut the dough into 2-inch squares. Place about 0.5 teaspoon of the lamb filling in the center of each square — less filling than you think you need ensures they seal properly and cook evenly.
- 7
To shape each manti: Bring two opposite corners of the square up and pinch them together over the filling, then bring the other two corners up and seal to form a small pouch. The manti should look like tiny sleeping bags. Arrange them seam-side down on a lightly floured baking sheet as you shape them.
- 8
Bring a large pot of salted water to a rolling boil over high heat. Working in batches to avoid crowding, gently drop the manti into the boiling water. They will sink initially, then float to the surface after 2-3 minutes. Once floating, cook for another 2-3 minutes — you should hear a gentle, steady bubble, not an aggressive roil.
- 9
Use a slotted spoon to transfer the cooked manti to a colander, draining them gently. Do not rinse them — the surface starch helps the yogurt cling. Transfer to a large shallow serving dish or individual bowls.
- 10
Pour the garlicky yogurt sauce evenly over the warm manti — the yogurt will begin to soften and blend slightly with the heat, creating a luscious coating.
- 11
Melt 3 tablespoons of unsalted butter in a small saucepan over medium heat. When the butter foams and turns a light golden-brown (you'll smell a nutty aroma, about 3-4 minutes), remove it from heat and immediately drizzle it over the yogurt. The hot brown butter will sizzle slightly and add rich flavor.
- 12
Sprinkle 0.5 teaspoon of dried Aleppo pepper and 1 tablespoon of fresh mint leaves over the top. Serve immediately while the manti are still warm and the yogurt is creamy but not piping hot — manti is best eaten within a few minutes of plating.
Tools you’ll need
- large mixing bowl
- fork
- rolling pin
- pastry wheel or sharp knife
- large pot
- slotted spoon
- colander
- large shallow serving dish or individual bowls
- small saucepan
- lightly floured work surface
- plastic wrap
- measuring cups and spoons
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