Mantı — Turkish Beef Dumplings with Garlic Yogurt and Pepper Butter
Tiny beef dumplings topped with garlicky yogurt and sizzling paprika and mint butter.
Ingredients
- For the dough: 300g plain flour, plus extra for dusting
- For the dough: 1 egg
- For the dough: 1/2 tsp salt
- For the dough: about 100ml cold water
- For the filling: 250g beef mince
- For the filling: 1 small onion, grated
- For the filling: 1 tbsp chopped fresh flat-leaf parsley
- For the filling: 1/2 tsp salt
- For the filling: 1/2 tsp black pepper
- For the garlic yogurt: 400g thick plain yogurt
- For the garlic yogurt: 2 cloves garlic, crushed
- For the garlic yogurt: pinch of salt
- For the pepper butter: 50g butter
- For the pepper butter: 1 tsp paprika
- For the pepper butter: 1 tsp dried mint
- For the pepper butter: 1 tsp pul biber (Turkish chilli flakes)
- To serve: sumac
Method
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Mix the flour, egg, salt and enough water to make a firm dough. Knead for 8 minutes, wrap and rest for 30 minutes.
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Mix the filling ingredients together.
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Roll the dough as thinly as possible on a floured surface and cut into 3cm squares. Place a tiny amount of filling (about 1/4 tsp) in the centre of each, then pinch the four corners together to make small parcels.
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Drop the mantı into a large pan of boiling salted water in batches and cook for 8 to 10 minutes until they float and the filling is cooked through. Drain well.
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Mix the yogurt, garlic and salt. Melt the butter for the pepper butter, stir in the paprika, mint and pul biber and sizzle for 20 seconds.
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Divide the mantı between bowls, spoon over the garlic yogurt, then drizzle with the pepper butter and sprinkle with sumac.