Turkish Manti (Lamb Dumplings)
Turkish Manti (Lamb Dumplings) are typically very tiny bite-sized dumplings filled with spiced meat, tossed in a buttery tomato sauce, and served over a garlicky yogurt for a comforting meal!
Ingredients you’ll need:
- ground lamb
- white onion
- parsley
- mint
- smoked paprika, ground cinnamon, ground cumin, and salt
- flour
- tomato paste
- butter
- lemons
- yogurt
How to Make Homemade Dumplings:
- Combine the water and flour together in a large bowl. Mix until a shaggy dough.
- Turn out on a clean surface to knead until a soft and pliable dough.
- Add more water, as needed. Cover and let rest 10-20 minutes.
- On a very floured surface, roll out the dumpling wrappers to 1/8-1/4″ thick. The thinner, the better! Slice into 2″ squares.
Substitutes for lamb:
- ground beef
- tofu, grated or mashed
- napa cabbage, finely chopped
- chopped mushrooms
what to serve with Turkish dumplings:
- pickled onions
- freshly chopped herbs like parsley and mint
- lemon wedges
- arugula spring salad
- phyllo cigars
Cook with me!
Turkish Manti (Lamb Dumplings)
Servings: 4
Ingredients
For the Lamb Filling:
- 1 lb. Ground Lamb
- 1/2 White Onion very finely chopped
- 3 Garlic Cloves minced
- 1/3 cup Fresh Parsley chopped
- 1/4 cup Fresh Mint chopped
- 1 tsp. Smoked Paprika
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Fine Sea Salt
- 1/2 tsp. Ground Cumin
(Optional) For the Homemade Dumpling Wrappers:
- 2 cups All Purpose Flour
- 1/2 cup Water
For the Garlicky Yogurt:
- 1 1/2 cup Plain Greek Yogurt
- 2-3 Garlic Cloves grated
- 2 tbsp. Olive Oil
- Juice of 1-2 Lemons
For the Buttery Tomato Sauce:
- 2 tbsp. Butter
- 1 tbsp. Tomato Paste
- 1 tsp. Smoked Paprika
- Juice of 1 Lemon
Instructions
(Optional) To Make the Dumpling Wrappers:
- Combine the water and flour together in a large bowl. Mix until a shaggy dough. Turn out on a clean surface to knead until a soft and pliable dough. Add more water, as needed. Cover and let rest 10-20 minutes.
- On a very floured surface, roll out the dumpling wrappers to 1/8-1/4″ thick. The thinner, the better! Slice into 2″ squares.
To Make the Garlicky Yogurt:
- Combine all ingredients together in a bowl. Mix well, then season with salt and black pepper to taste. Add water as desired to thin out the yogurt sauce.
To Make the Lamb Filling:
- Combine all ingredients in a large bowl. Set aside.
To Assemble the Dumplings:
- Place about a tablespoon of the lamb filling in the center of each dumpling wrapper. Brush the edges with cold water, then pinch in the two opposite corners to connect at the center. Pinch all edges together to seal. Set aside.
- Bring a large pot of water to a boil. Season generously with salt.
- Working in small batches, add the dumplings to cook 2-3 minutes, until they begin to float on top. Remove with a slotted spoon.
To Make the Buttery Tomato Sauce:
- Place the butter in a large saucepan over medium heat. Once melted, stir in the tomato paste and paprika to cook 30 seconds. Add 1/4 cup water and the lemon juice. Whisk until slightly thickened.
- Add the cooked dumplings and gently stir to coat in the sauce.
- Serve the warm dumplings over the garlicky yogurt to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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