Manti (Turkish dumplings with garlic yoghurt)

Ingredients

For the dough

• 300 g strong white bread flour
• 1 egg
• 120 ml warm water
• ½ tsp salt
• 1 tbsp olive oil

For the filling

• 250 g minced beef or lamb (or a mix)
• 1 small onion, very finely chopped or grated
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp cumin

For the garlic yoghurt

• 400 g full-fat Greek yoghurt
• 4 garlic cloves, finely grated
• ½ tsp salt

For the spiced butter topping

• 80 g unsalted butter
• 1½ tsp pul biber (Aleppo pepper)
• 1½ tsp sumac
• 1 tsp dried mint
• ½ tsp salt

Method

1. Make the dough. Combine the flour, egg, warm water, salt, and olive oil. Mix to a smooth, firm dough. It should feel slightly firmer than a standard pasta dough. Knead for 8–10 minutes until very smooth and elastic. Wrap and rest at room temperature for at least 30 minutes.
2. Prepare the filling. Mix the minced meat with the grated or very finely chopped onion, salt, pepper, and cumin. Use your hands to work it until it holds together slightly.
3. Roll and cut the dough. On a lightly floured surface, roll the dough as thin as you can — 1–2 mm thick. Cut into small squares, approximately 2.5 × 2.5 cm. Traditional manti are tiny — this is not the time for large parcels.
4. Fill and shape. Place a small pinch of filling (pea-sized — no more) in the centre of each square. Pick up two opposite corners and pinch together, then bring the other two corners together and pinch to form a small envelope or hat shape. The parcels should be roughly 2 cm across. This takes time — allow 60–90 minutes for filling and shaping.
5. Boil the manti. Bring a large pot of well-salted water to a vigorous boil. Cook the manti in batches (don’t crowd them) for 10–12 minutes until the dough is cooked through and tender. They’ll float after 4–5 minutes but keep cooking the full time.
6. Make the garlic yoghurt. While the manti cook, combine the Greek yoghurt with the grated garlic and salt. Mix well. Taste — it should be quite garlicky. The garlic mellows slightly when it meets the hot dumplings.
7. Make the spiced butter. Melt the butter in a small pan over medium heat until foaming. Add the pul biber, sumac, dried mint, and salt. Swirl for 30 seconds — the butter should be fragrant and slightly golden. Remove from heat immediately.
8. Assemble. Drain the cooked manti well. Spread a generous base of garlic yoghurt across a serving platter or individual bowls. Arrange the hot manti on top. Pour the spiced butter over everything — it should sizzle slightly on contact with the yoghurt. Serve immediately.

Tips

• There is no shortcut on the size. Traditional manti are genuinely pea-sized — the smaller they are, the more surface area of dough to filling, which is the correct ratio. Larger parcels feel stodgy and the dough is thick relative to the meat.
• The filling goes in very small amounts. A common mistake is overfilling, which causes the parcels to burst during cooking. A pinch the size of a small pea is sufficient.
• The spiced butter is the soul of the dish. Don’t reduce the butter or substitute with oil — it carries the sumac and Aleppo pepper flavour. The bloom of spices in hot butter is what makes manti taste like manti.
• Aleppo pepper (pul biber) has a mild, fruity heat and a slightly smoky, dried-fruit character. It’s very different from standard chilli flakes. Find it in Turkish or Middle Eastern grocers, or online. If unavailable, use a mild smoked paprika as a partial substitute — it’s not the same, but it’s the closest you’re going to get.
• Pomegranate molasses drizzled over the finished dish (just a little) adds a pleasant sharpness that lifts the whole thing.