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Manti
Turkish lamb-stuffed dumplings in garlicky yoghurt with paprika butter — comfort food at its most ornate.
Ingredients
Instructions
Make dough from flour, eggs and a pinch of salt. Rest 30 minutes.
Mix lamb, onion, pepper and salt for filling.
Roll dough thin, cut into 4cm squares. Place a small amount of filling on each. Pinch into parcels.
Boil in salted water 10–12 minutes until cooked through.
Mix yoghurt with garlic. Brown butter with paprika. Plate dumplings, spoon over yoghurt then sizzling butter. Finish with dried mint.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
