Manti (Turkish Dumplings)

Delicate pockets of spiced meat wrapped in silky handmade dough, manti are Turkey's answer to the perfect comfort food. Fragrant cumin-seasoned lamb or beef filling combines with fresh parsley, then topped with cooling yogurt and drizzled with nutty browned butter for an irresistible contrast of temperatures and flavors. Make this labor-of-love dish when you want to impress guests or treat yourself to something truly special.

Ingredients

2 cups all-purpose flour (250 grams)

1 large egg

1/2 teaspoon salt (3 grams)

1/2 cup water (120 milliliters)

1 pound ground beef or lamb (450 grams)

1 medium onion, finely minced (150 grams)

1/4 cup fresh parsley, chopped (15 grams)

1 teaspoon ground cumin (2 grams)

1/2 teaspoon black pepper (1 gram)

2 cups plain yogurt (480 milliliters)

4 cloves garlic, minced (12 grams)

6 tablespoons butter (85 grams)

2 tablespoons Turkish red pepper flakes or paprika (15 grams)

Salt and pepper to taste

Instructions

Make the dough by combining flour and salt in a large bowl, then create a well in the center and add the egg and water, mixing with your fingers until a stiff dough forms. Knead for about 5 minutes until smooth and elastic.

Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax.

While the dough rests, prepare the filling by combining ground meat, minced onion, chopped parsley, cumin, black pepper, and salt in a bowl, mixing gently until just combined without overworking.

Divide the rested dough into 4 equal pieces and work with one piece at a time, keeping the others covered. Roll each piece as thin as possible, almost transparent, on a lightly floured surface until you have a large rectangle about 1/16 inch (1.5 millimeters) thick.

Cut the thin dough into 2-inch (5 centimeter) squares using a knife or pastry wheel, then place about 1/2 teaspoon of filling in the center of each square, fold diagonally to form a triangle, then bring the two pointed corners together and pinch to seal, creating the characteristic manti shape.

Arrange finished manti on a parchment-lined baking sheet or lightly floured surface without overlapping, working in batches as needed.

Bring a large pot of salted water to a rolling boil, then carefully drop in the manti in batches without crowding, stirring gently to prevent sticking, and cook for 12 to 15 minutes until they float to the surface and continue cooking for another 2 to 3 minutes until just tender.

While the manti cook, whisk together the yogurt and minced garlic in a bowl, seasoning with salt and pepper to taste, then spread this mixture onto a large serving platter.

Drain the cooked manti carefully with a slotted spoon and arrange them over the yogurt sauce in a single layer.

Heat the butter in a small saucepan over medium heat until it just begins to foam, then stir in the red pepper flakes and cook for 1 to 2 minutes until fragrant and the color deepens. Immediately pour the hot paprika butter over the manti, drizzle any accumulated yogurt on top, and serve hot.