Turkish cuisine · Dough, Pasta & Rice

Mantı

Tiny stuffed dumplings with ground meat, served with garlic yogurt and paprika butter.

Ingredients · for 4 servings

• 400 g flour
• 2 eggs
• 300 g ground beef
• 400 g yogurt
• Garlic
• Butter, pul biber

Instructions

1. Knead flour, eggs, a pinch of salt and 3–4 tbsp water into a firm, smooth dough (about 5 min); rest covered for 30 min.
2. Mix the ground beef with salt and pepper; stir the yogurt with finely grated garlic and salt and chill.
3. Roll the dough out paper-thin in portions and cut into small squares (about 2 × 2 cm).
4. Place chickpea-sized pieces of meat on the squares and pinch the corners firmly together over the filling.
5. Bring plenty of salt water to a boil and cook the mantı in batches for 8–10 min until they float and the dough is al dente; drain.
6. Melt the butter and foam the pul biber in it.
7. Arrange the mantı on plates, cover with garlic yogurt and drizzle the chili butter over it. Serve right away.