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Turkish Kayseri Manti (Tiny Beef Dumplings with Garlic Yogurt and Sizzling Paprika Butter)
The pinnacle of Anatolian home cooking: miniature handmade dumplings stuffed with spiced ground beef, boiled until tender and drowned in cool, thick garlic yogurt, finished with sizzling red pepper and dried mint butter.
Prep
40 min
Cook
15 min
Total
55 min
Ingredients
4servings
- All-purpose flour300 g
- Egg1 piece
- Ground beef250 g
- Onion, grated and squeezed1 piece
- Thick strained Turkish or Greek yogurt350 g
- Garlic cloves, crushed3 clove
- Butter50 g
- Dried mint and Aleppo pepper (pul biber)1 tbsp
- Salt1 tsp
Preparation Steps
1
Knead flour, egg, 100 ml water, and 1/2 tsp salt into a firm, pliable pasta dough; rest 20 minutes.
20 min timer
2
Roll dough paper-thin and cut into 2.5 cm squares. Place a tiny pinch of seasoned beef and onion in the center of each.
15 min timer
3
Pinch the four corners together at the top to seal tiny pouches. Boil in salted water for 8-10 minutes until tender.
10 min timer
4
Whisk yogurt with crushed garlic and salt. In a small pan, sizzle butter with paprika and dried mint until foaming and fragrant.
3 min timer
5
Drain manti, spoon into shallow bowls, smother in cool garlic yogurt, and drizzle with bubbling spiced butter.
1 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
