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Mantı

Serves 4 to 6 Entree meat

Mantı

Mantı hails from Kayseri, a city known for its mastery of this petite dumpling dish. Traditionally, it graces tables as a weekend treat or during family gatherings, where its preparation becomes a shared experience. The dough, rolled thin and filled with a spiced lamb mixture, showcases the generous use of fat and the careful seasoning judged by hand, hallmarks of Kayseri home cooking.

Each bite of mantı offers a delicate balance between the tender filling and the silkiness of yogurt, accented by the warmth of pul biber and a sprinkle of dried mint. The simplicity of its components belies the complexity of flavors, making it a dish that invites you to savor slowly, enjoying the harmony of taste and texture.

Ingredients

  • 400 gflour
  • 1egg
  • 250 gground lamb
  • 1onion — grated
  • 400 gyogurt
  • 2 tbspbutter
  • 1 tsppul biber
  • to finishdried mint
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the dough for the mantı. In a large mixing bowl, combine 400 g of flour with a pinch of fine sea salt. Make a well in the center and crack in 1 egg. Gradually mix the flour into the egg, adding water a tablespoon at a time, until a firm dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes to relax the gluten.
  2. While the dough rests, prepare the filling. Finely chop 1 onion and combine it with 250 g of ground lamb in a bowl. Season the mixture generously with fine sea salt and black pepper. Mix well until the ingredients are thoroughly combined and the mixture is slightly sticky, which will help it hold together during cooking.
  3. After the dough has rested, roll it out on a floured surface to a thin sheet, about 2 mm thick. Cut the dough into small squares, approximately 4 cm on each side. Place a small amount of the lamb filling, about the size of a chickpea, in the center of each square. Pinch the opposite corners together to form a small bundle, ensuring the edges are sealed tightly to prevent the filling from escaping during cooking.
  4. Bring a large pot of salted water to a boil. Gently drop the mantı into the boiling water, stirring occasionally to prevent them from sticking to the bottom. Cook until the mantı float to the surface and the dough is tender, which should take about 8-10 minutes. The mantı should be firm yet tender, with the filling fully cooked through.
  5. While the mantı are cooking, prepare the yogurt sauce. In a bowl, whisk 400 g of yogurt until smooth and season with a pinch of salt. Set aside. In a small saucepan, melt 2 tbsp of butter over medium heat. Once the butter begins to foam, add 1 tsp of pul biber and stir until the spices are fragrant and the butter takes on a deep red hue. Remove from heat.
  6. Drain the cooked mantı and transfer them to a serving platter. Drizzle the yogurt sauce generously over the top, followed by the spiced butter. Finish with a sprinkle of dried mint for a refreshing aroma and a touch of color. Serve immediately, allowing everyone to share and enjoy this traditional Turkish dish.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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