Anatolian Lamb Dumplings with Sumac Yogurt and Mint Butter
85% chuẩn vị · Turkish
A regional variation of Manti, featuring a slightly larger dumpling size and a flavorful yogurt sauce infused with sumac, complemented by a fragrant mint-infused butter.
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Nguyên liệu
- All-purpose flour2.5 cups
- Egg1 large
- Water1/2 cup
- Salt1 teaspoon
- Ground lamb1 lb
- Onion, grated1/4 cup
- Garlic, minced1 clove
- Cumin1 teaspoon
- Black pepper1/2 teaspoon
- Plain yogurt2 cups
- Sumac1 tablespoon
- Butter4 tablespoons
- Fresh mint, chopped2 tablespoons
Các bước
- 1
Prepare the dough: Mix flour, egg, water, and salt. Knead until smooth and elastic. Let rest for 30 minutes.
- 2
Prepare the filling: Combine ground lamb, grated onion, minced garlic, cumin, salt, and pepper.
- 3
Roll out the dough and cut into slightly larger squares (about 1.5 inches).
- 4
Fill each square with a small portion of the lamb mixture and fold into a crescent or triangle shape, sealing edges well.
- 5
Boil the dumplings in salted water for 12-15 minutes until cooked through.
- 6
While dumplings boil, prepare the yogurt sauce: Whisk together yogurt, sumac, and a pinch of salt.
- 7
Melt butter in a small pan. Stir in chopped fresh mint and cook for 1 minute until fragrant.
- 8
Drain the dumplings and serve immediately, topped with the sumac-yogurt sauce and drizzled with mint butter.
