Manti – Turkish lamb dumplings

Tiny Turkish dumplings filled with spiced lamb, served in a garlic yogurt sauce and topped with paprika butter. An Anatolian celebration dish.

• 300 g plain flour
• 2 eggs
• 100 ml water
• 250 g minced lamb
• 1 onion, grated
• 1 tsp cumin
• Salt and pepper
• 500 g Greek yogurt
• 3 garlic cloves, minced
• 3 tbsp butter
• 1 tsp paprika
• Dried mint

Method

1. 1
   Make the dough: mix flour, eggs and water. Knead until smooth. Rest 30 minutes.
2. 2
   Mix lamb with grated onion, cumin, salt and pepper.
3. 3
   Roll dough very thin. Cut into small squares (3x3 cm).
4. 4
   Place a tiny amount of filling in each square. Pinch corners together to seal.
5. 5
   Boil in salted water for 3–4 minutes until they float.
6. 6
   Serve with garlic yogurt and drizzle with hot paprika butter mixed with dried mint.