Turkish Manti in Yoghurt
This homemade Manti recipe features tender dumplings filled with spiced meat and served with a creamy Bekaa Dairy Goat's Yoghurt sauce. The rich, tangy yoghurt perfectly complements the savoury filling, while a buttery paprika topping adds a fragrant finishing touch. Whether enjoyed as a hearty meal or a special entrée, this delicious dish brings authentic Middle Eastern flavours to your table.
Ingredients:
For the Dough:
2 cups plain flour
1 egg
½ cup water (add more if needed)
1 tbsp olive oil
A pinch of salt
For the Filling:
300g ground lamb or beef
1 medium onion, finely chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground black pepper
Salt to taste
2 tbsp olive oil
For the Yogurt Sauce:
1 cup Bekaa Dairy Goat's Yoghurt
1 garlic clove, minced
1 tbsp olive oil
Salt to taste
For the Topping:
1 tbsp butter
1 tsp paprika
Fresh parsley, chopped (optional)
Instructions:
1. Prepare the dough:
In a large bowl, combine the flour, egg, olive oil, and a pinch of salt. Gradually add water until the dough comes together. Knead for about 5-7 minutes until smooth. Cover with a damp cloth and set aside to rest for 30 minutes.
2. Prepare the filling:
Heat 2 tbsp of olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent.
Add the ground meat, cumin, paprika, black pepper, and salt. Cook until the meat is browned and fully cooked. Remove from heat and let it cool slightly.
3. Roll out the dough:
After the dough has rested, roll it out on a floured surface into a thin sheet. Using a small round cutter or a glass, cut out small circles of dough (about 3 inches in diameter).
4. Shape the manti:
Place a small spoonful of the meat filling in the centre of each dough circle.
Fold the dough over to create a half-moon shape, pinching the edges to seal tightly. Then, bring the two ends together to form a small dumpling.
5. Cook the manti:
Bring a large pot of salted water to a boil. Carefully drop the manti into the boiling water and cook for about 8-10 minutes or until they float to the surface and are fully cooked.
6. Make the yogurt sauce:
In a small bowl, mix the Bekaa Dairy Goat's Yoghurt, minced garlic, olive oil, and salt. Stir well to combine.
7. Prepare the topping:
In a small pan, melt the butter over medium heat. Add the paprika and cook for a minute until fragrant.
8. Serve:
Drain the manti and place them on a serving plate. Drizzle with the Bekaa Dairy Goat's Yoghurt sauce and the melted butter with paprika. Garnish with fresh parsley if desired.
Enjoy your flavourful Manti with creamy Bekaa Dairy Goat's Yoghurt sauce and a dash of spice!
