Turkish Manti (Lamb Dumplings)
- Total time
- 30 min
- Serves
- 4
Ingredients
- 1 lb. Ground Lamb
- 1/2 White Onion (very finely chopped)
- 3 Garlic Cloves (minced)
- 1/3 cup Fresh Parsley (chopped)
- 1/4 cup Fresh Mint (chopped)
- 1 tsp. Smoked Paprika
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Fine Sea Salt
- 1/2 tsp. Ground Cumin
- 2 cups All Purpose Flour
- 1/2 cup Water
- 1 1/2 cup Plain Greek Yogurt
- 2-3 Garlic Cloves (grated)
- 2 tbsp. Olive Oil
- Juice of 1-2 Lemons
- 2 tbsp. Butter
- 1 tbsp. Tomato Paste
- 1 tsp. Smoked Paprika
- Juice of 1 Lemon
Steps
- 1
Combine the water and flour together in a large bowl. Mix until a shaggy dough. Turn out on a clean surface to knead until a soft and pliable dough. Add more water, as needed. Cover and let rest 10-20 minutes.
- 2
On a very floured surface, roll out the dumpling wrappers to 1/8-1/4" thick. The thinner, the better! Slice into 2" squares.
- 3
Combine all ingredients together in a bowl. Mix well, then season with salt and black pepper to taste. Add water as desired to thin out the yogurt sauce.
- 4
Combine all ingredients in a large bowl. Set aside.
- 5
Place about a tablespoon of the lamb filling in the center of each dumpling wrapper. Brush the edges with cold water, then pinch in the two opposite corners to connect at the center. Pinch all edges together to seal. Set aside.
- 6
Bring a large pot of water to a boil. Season generously with salt.
- 7
Working in small batches, add the dumplings to cook 2-3 minutes, until they begin to float on top. Remove with a slotted spoon.
- 8
Place the butter in a large saucepan over medium heat. Once melted, stir in the tomato paste and paprika to cook 30 seconds. Add 1/4 cup water and the lemon juice. Whisk until slightly thickened.
- 9
Add the cooked dumplings and gently stir to coat in the sauce.
- 10
Serve the warm dumplings over the garlicky yogurt to enjoy!
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