Traditional Turkish beef dumplings, with garlic yoghurt & paprika butter

Mantı

By: Sevtap Yuce
From: Turkish Fire
Serves: 10 generously
Photographer: Alicia Taylor

This dish is a labour of love, but amazingly delicious. When we make it at home, a few of us will get together, drink tea, gossip, drink more tea, and before we know it all the mantı are made and cooked. Maybe you could invite some friends over and perhaps drink some wine — but not too much, or it will take twice as long!

Because this makes a large quantity, it is possible to freeze the dumplings before baking. Pull them out of the freezer before you leave for work and leave them to thaw; you can then come home after a hard day’s work, pop them into the oven and bake as directed in the recipe. So easy.

Ingredients

Quantity	Ingredient
375g	plain flour
1 teaspoon	sea salt
1	free-range egg, lightly whisked
80ml	cold water
60ml	olive oil, plus extra for greasing
	garlic yoghurt, to serve, (see note)

Filling

Quantity	Ingredient
200g	minced beef
1	brown onion, peeled and grated
2 tablespoons	finely chopped flat-leaf parsley

Paprika butter

Quantity	Ingredient
60g	butter
1 tablespoon	sweet paprika

Method

Sift the flour and salt into a bowl. Make a well in the centre, then add the egg, cold water and olive oil. Using your hands, mix together to make a dough. Turn out onto a floured surface and knead well for about 15 minutes, until the dough is elastic and soft, and feels like your earlobe.
Oil the bowl and return the dough to it. Cover with a damp cloth and allow to rest for 1 hour at room temperature.
Preheat the oven to 170°C. Put all the filling ingredients in a bowl, season with sea salt and freshly ground black pepper and mix together.
Turn the dough out onto a well-floured surface. Knead for 5 minutes, then divide into halves. Cover one half with a damp cloth while you work with the other half. Roll out the dough using a thin rolling pin. You want the dough to be as thin as possible — maybe as thick as two sheets of paper. Now cut into squares about 5 cm across.
Spoon a tiny teaspoon of filling onto each square. Lift each corner and pinch together, to create a little bow at the peak of the dumpling. Place each dumpling on a floured surface as you finish making the first batch, then use the second dough portion and the remaining filling to make as many of these delicious morsels as you can.
Place the dumplings in a well-oiled baking dish and bake for 20 minutes, or until the edges turn slightly brown. Remove from the oven, then pour 1 litre boiling water over the dumplings. Cover with foil and bake for another 15–20 minutes, or until the water is absorbed and the dumplings are soft.
Meanwhile, make the paprika butter by gently melting the butter in a small saucepan and stirring the paprika through. Leave to infuse until needed.
Transfer the dumplings to serving plates and generously dollop with garlic yoghurt. Drizzle with the paprika butter and serve.

Note

To make the garlic yoghurt, crush 2 peeled garlic cloves to a smooth paste using a mortar and pestle. Gently fold the garlic and 1 tablespoon sea salt through 500 g plain Greek-style yoghurt; don’t stir too vigorously as you don’t want the yoghurt to liquefy. Cover and refrigerate until required; the garlic yoghurt is best served cold, as it tends to get a little runny at room temperature.