Manti
Tiny lamb dumplings under garlicky yoghurt and chilli butter. Folding them by hand is a family afternoon, so this version buys the wrappers and gets straight to the sauce.
- Total time
- 17 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bring a large pan of well salted water to the boil and stir the crushed garlic into the yoghurt with a pinch of salt, then leave it at room temperature.
Mix the lamb with the grated onion, salt and pepper, then place a scant half teaspoon in the centre of each wrapper, dampen the edges and pinch them shut into little parcels.
Boil the manti in two batches for 5 to 6 minutes, until the wrappers are translucent and the lamb filling is cooked through and grey-brown with no pink inside; cut one open to check.
While they cook, melt the butter over medium heat with the pepper paste and pul biber for 2 minutes until it turns deep red and fragrant, then take it off the heat.
Drain the manti, divide between bowls, spoon the garlic yoghurt over and pour the chilli butter on top.
Finish with the dried mint crushed between your fingers.
Read all that and thought “absolutely not”?
Completely fair. Manti is sitting in the Turkish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Turkish kitchen
Charcoal, yoghurt and bread worth the trip alone.