← Nouns Cooking · Lebanese & Turkish

Ingredients

• 300 g plain flour, plus extra for rolling
• 1 Eggs
• 100 ml water, as needed
• ½ tsp Salt
• 250 g beef or lamb mince
• 1 small onion, grated and squeezed of juice
• 2 tbsp Parsley, finely chopped
• ½ tsp Salt
• ½ tsp Black pepper
• 400 g thick plain yogurt, at room temperature
• 2 cloves Garlic, crushed with a pinch of salt
• 50 g Butter
• 1 tbsp Olive oil
• 1 tbsp Turkish pepper paste (or tomato paste)
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 1 tsp Dried mint
• 1 tsp Sumac (optional)

Method

1. Mix the flour and salt, add the egg and most of the water and knead for 8–10 min into a firm, smooth dough, adding the rest of the water only if it is dry. Cover and rest for 30 min.
2. Mix the mince, onion, parsley, salt and pepper into a smooth paste. Stir the garlic into the yogurt.
3. Halve the dough and roll each piece out on a floured surface as thinly as you can, about 1–2 mm. Cut into 3 cm squares.
4. Put a chickpea-sized blob of filling in the centre of each square. Bring the four corners up over the filling and pinch all the seams together to make a little pouch. Keep finished mantı on a floured tray.
5. Bring a large pot of salted water (or stock) to the boil and cook the mantı for 8–10 min, stirring gently once, until the dough is tender and the filling cooked through.
6. Meanwhile, melt the butter with the oil in a small pan over medium-low heat. Stir in the pepper paste, pul biber and mint and sizzle for 1 minute until fragrant, without letting it burn.
7. Drain the mantı and divide between warm bowls. Spoon over the garlic yogurt, drizzle with the hot chilli butter and finish with a pinch of sumac.

Tips

• Short on time? Use square wonton or dumpling wrappers cut into quarters.
• Uncooked mantı freeze well spread on a floured tray; boil from frozen for a couple of minutes longer.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Olive Magazine Give Recipe