Mantı (Turkish lamb dumplings) is a traditional Turkish recipe for a classic dish of boiled flour and egg dumplings with a lamb and onion filling served topped with a yoghurt sauce and chilli oil. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish lamb dumplings (Mantı).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a Turkic recipe that is prepared in both Turkey and Turkmenistan (with the same name in both places, derived from an old Turkic root).
Ingredients:
For the Dough:
250g plain (all-purpose) flour, plus extra for dusting
½ tsp salt
2 large eggs
½ tsp water, or as needed
For the Filling:
2 onions, peeled
225g minced lamb
salt and freshly-ground pepper to taste
For the Chilli Oil:
3 tbsp vegetable oil
1 tbsp chilli flakes
For the Yoghurt Sauce:
225g plain yoghurt
1 tbsp garlic, minced
Method:
Begin with the dough: Sift together the flour and salt in a large bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside to rest for at least 30 minutes.
For the Filling: Shred onions and place them in a colander or sieve set over a bowl; drain and discard juice. Combine drained onion, ground beef, salt, and pepper in a medium bowl; mix well with a spoon until mashed. Set filling aside.
Lightly flour a work surface and a large plate.
Divide the dough in half. Working with one piece at a time, roll dough on a floured work surface to form a rectangle as thin as possible. Cut into 5cm squares using a knife or pastry wheel.
Place about 2 teaspoons of filling in the centre of each square. Gather the edges of dough and pinch them together at the top to form a bundle. Transfer the manti to the prepared plate; sprinkle more flour on top to prevent sticking.
For the oil: Heat the oil and chilli flakes in a small pan over low heat until the chilli flakes just begin to colour the oil. Take off the heat and set aside to keep warm.
For the Sauce: Stir together the yoghurt and garlic in a small bowl; set aside.
Bring a large pan of salted water to a boil over medium-high heat. Cook the manti in the boiling water until the filling is no longer pink and dough is tender (20 to 25 minutes). Drain thoroughly.
Arrange the manti evenly on four plates. Spoon yogurt sauce over them and drizzle with the chilli oil.
)
Click on the image, above to submit to Pinterest.