Turkish Dumplings

Turkish cuisine is a vibrant tapestry of flavors, aromas, and textures, showcasing a rich cultural heritage that has evolved through centuries. One of the standout dishes that embodies the essence of this culinary tradition is Manti—tiny, flavorful dumplings that have captured the hearts (and stomachs) of food lovers around the world. Traditionally filled with seasoned meat and served with a generous topping of yogurt and spices, Manti offers a delightful combination of taste and comfort.

Delve into the world of Turkish cuisine with our vibrant Manti recipe, a delightful twist on traditional dumplings. Discover the step-by-step process of crafting these tiny, flavorful parcels filled with seasoned meat, and served with creamy yogurt and aromatic spices. This guide explores the rich history of Manti, its cultural significance, and tips for perfecting the dough and filling. Bring family and friends together in your kitchen and enjoy the comforting flavors of this cherished dish. Perfect for any gathering or a cozy night in!

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Ingredients

For the Dough:

2 cups all-purpose flour

1 large egg

1/2 teaspoon salt

1/4 cup water (adjust as needed)

For the Filling:

250g ground lamb (or beef, as preferred)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

For the Topping:

1 cup plain yogurt

2 tablespoons melted butter

1 teaspoon paprika

2 tablespoons olive oil

Fresh mint or dill for garnish

Instructions

Make the Dough:

In a mixing bowl, combine the flour and salt. Make a well in the center and add the egg and half of the water. Using a fork, slowly incorporate the flour into the wet ingredients. Gradually add water as needed until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a cloth and let it rest for 30 minutes.

Prepare the Filling:

In a skillet over medium heat, add a splash of olive oil. Sauté the chopped onions until they soften. Then add the minced garlic and cook for an additional minute. Remove from heat and let it cool slightly. In a mixing bowl, combine the ground meat, sautéed onions and garlic, cumin, paprika, salt, pepper, and parsley. Mix well until all ingredients are evenly incorporated.

Roll Out the Dough:

After resting, divide the dough into 4 equal parts. Keep the remaining dough covered to prevent it from drying out. Roll out one portion of dough on a floured surface until it is very thin (about 1/16 inch).

Cut the Dumplings:

Cut the rolled-out dough into 2-inch squares. Place about 1 teaspoon of the filling in the center of each square. Fold the corners of the square towards the center, pinching to seal and form a little pouch. Ensure there are no air pockets. Repeat with the remaining dough and filling.

Cook the Dumplings:

Bring a large pot of salted water to a boil. Carefully drop in the dumplings and cook for 8-10 minutes, or until they float to the surface. Remove them using a slotted spoon and drain.

Prepare the Topping:

In a small saucepan, melt the butter over low heat, then add the paprika and olive oil to infuse. Stir gently and remove from heat.

Serve:

Place the cooked dumplings on a serving platter. Drizzle the yogurt over the dumplings, followed by the melted butter mixture. Garnish with fresh mint or dill for a beautiful presentation.

Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 4