Ingredients

• 400 g all-purpose flour
• 2 piece eggs
• 120 ml warm water
• 1 tsp salt
• 300 g ground lamb
• 1 piece onion
• 1 tsp black pepper
• 500 ml Turkish yogurt
• 3 clove garlic cloves
• 60 g butter
• 1 tbsp paprika
• 1 tsp dried mint

Instructions

1. Make the dough

   Mix flour and salt in a large bowl. Create a well in the center and add eggs and warm water. Knead on medium pressure for 8-10 minutes until the dough becomes smooth and elastic. The surface should feel slightly tacky but not sticky. Do not add too much flour or the dough will be tough.

2. Rest the dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. The dough should feel softer and more pliable after resting. Do not skip this step or the dough will be difficult to roll thin.

3. Prepare the filling

   Finely dice the onion into 2mm pieces. Mix ground lamb, diced onion, 1 tsp salt, and black pepper in a bowl over low heat. The mixture should be well combined and slightly sticky. Do not add any liquid or the filling will leak through the dough.

4. Roll the dough

   Divide dough into 4 portions. Roll each portion on a floured surface over medium pressure for 5-7 minutes until paper-thin. The dough should be translucent enough to read through. Do not tear the dough by rolling too aggressively.

5. Cut and fill

   Cut the rolled dough into 3cm squares using a knife or pizza cutter. Place 1/2 tsp filling in the center of each square over gentle pressure. The filling should not touch the edges. Do not overfill or the dumplings will burst during cooking.

6. Shape the mantı

   Bring opposite corners of each square together and pinch tightly to seal over firm pressure for 2-3 seconds. The sealed edges should be completely closed with no gaps. Do not leave any openings or the filling will escape during boiling.

7. Boil the mantı

   Bring a large pot of salted water to a rolling boil over high heat. Add mantı in batches and cook for 8-10 minutes until they float to the surface and feel tender when pressed. They should be cooked through but not mushy. Do not overcrowd the pot or they will stick together.

8. Prepare yogurt sauce

   Mix yogurt with minced garlic and a pinch of salt in a bowl over low mixing pressure for 1-2 minutes. The sauce should be smooth and well combined. Taste and adjust garlic to your preference. Do not add too much salt as it will make the yogurt watery.

9. Make paprika butter

   Melt butter in a small pan over low heat for 2-3 minutes. Add paprika and cook for 30 seconds until fragrant and the oil turns deep red. The butter should sizzle gently without browning. Do not let the paprika burn or it will taste bitter.

10. Serve immediately

    Drain mantı and serve hot over the yogurt sauce. Drizzle with paprika butter and sprinkle with dried mint over gentle pouring for 30 seconds. The contrast between hot dumplings and cool yogurt is essential. Do not let the mantı cool down before serving.

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