Istanbul & Anatolian Heart
Manti (Turkish Dumplings in Yogurt-Garlic)
Tiny hand-pinched dumplings of spiced lamb, boiled and blanketed in garlicky yogurt, then crowned with sizzling pul-biber butter and dried mint — the patience-and-love dish of the Anatolian kitchen.
2 hr 15 min · Serves 6 · Takes some skill
6
Ingredients
Dough
Filling
Sauce
Finish
Method
Start cooking mode- Prep 120 min · Cook 15 min · 135 min total
- hard
- 1
Roll dough thin; cut small squares; place a tiny dot of meat filling and pinch closed (Kayseri manti are famously minuscule).
- 2
Boil the dumplings until they float and the filling cooks.
- 3
Plate over garlicky yogurt; drizzle with sizzling pul-biber butter and dried mint.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
