Turkish Manti with Garlic Yoghurt and Paprika Chilli Butter

⏱ 110 min · Serves 4

Tiny hand-pinched lamb dumplings, poached until silky and spooned over cool garlicky yoghurt, then drenched in sizzling paprika-chilli butter and showered with dried mint. A weekend project that eats like a restaurant plate.

Per serving: 735 kcal · 31.0g protein · 63.0g carbs · 40.0g fat

Ingredients

• For the dough: 300g plain flour
• 1 large egg
• 150ml warm water
• 1 tsp fine salt
• For the filling: 300g lamb mince (20% fat)
• 1 small onion, grated and squeezed dry
• 2 tbsp finely chopped flat-leaf parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• For the yoghurt: 400g thick full-fat Greek yoghurt
• 2 fat garlic cloves, crushed to a paste with a pinch of salt
• 2 tbsp cold water
• For the butter: 90g unsalted butter
• 1 tbsp olive oil
• 2 tsp sweet Turkish pepper paste or tomato puree
• 1 1/2 tsp hot paprika or pul biber
• To finish: 1 tbsp dried mint
• 1 tbsp sumac
• Extra pul biber, to taste

Method

1. Make the dough: mix flour and salt, add the egg and warm water and bring together. Knead 8-10 minutes to a firm, smooth dough. Wrap and rest 45 minutes at room temperature.
2. Mix all the filling ingredients thoroughly with your hands until slightly sticky. Chill until needed.
3. Take the yoghurt out of the fridge now so it loses its chill. Beat it with the garlic paste and cold water until spoonable and smooth; season with salt.
4. Divide the dough in two. Roll each piece out on a lightly floured surface as thin as you can manage, about 1-2mm. Cut into 3cm squares.
5. Place a pea-sized blob of filling in the centre of each square. Bring the four corners up and pinch the seams tightly shut into a little parcel. Line them up on a floured tray as you go.
6. Bring a wide pan of well-salted water to a gentle boil. Cook the manti in two batches for 6-8 minutes, until the dough is tender and they float. Lift out with a slotted spoon and drain well.
7. Meanwhile melt the butter with the olive oil over a low heat. Stir in the pepper paste and hot paprika and let it bubble very gently for 1 minute until fragrant and deep red. Don't let it burn.
8. Spread the garlic yoghurt over warmed plates, pile the hot manti on top, spoon over the chilli butter and finish with dried mint, sumac and extra pul biber. Serve immediately.