Manti Turkish
Tiny dumplings under garlic yogurt and chili butter.
Ingredients
- 4 cups Flour
- 2 Eggs
- 1 cup Water
- 400 g Ground lamb
- 1 Onion
- 3 cups Yogurt
- 6 cloves Garlic
- 6 tbsp Butter
- 1 tbsp Chili flakes
- 1 tbsp Dried mint
- 1 tbsp Tomato paste
- 2 tsp Salt
Method
- Make the dough — Knead flour, eggs, water and salt into a firm dough and rest 1 hour.
- Make the filling — Mix the lamb with grated onion, salt and pepper.
- Roll very thin — Roll the dough until you can almost see through it and cut 2 cm squares.
- Fill — Put a tiny amount in each and pinch the four corners together — the smaller the manti, the higher the skill.
- Boil — Cook in salted water 10 minutes.
- Make the sauces — Beat the yogurt with crushed garlic; separately melt butter with chili flakes, mint and tomato paste.
- Manti is ready — Spoon yogurt over the manti and pour the sizzling red butter on top.