Manti (Mantı) — Turkish Dumplings with Garlic Yogurt and Aleppo Butter

• 300 gall-purpose flour
• 4 gfine salt (about 3/4 tsp)
• 1egg
• 120 mlwater (lukewarm)
• 200 gground beef (85–90% lean)
• 120 gyellow onion (very finely grated or minced)
• 1 tspground black pepper
• 1 tspground cumin
• 350 gplain yogurt (full-fat)
• 12 ggarlic (about 3 large cloves, finely grated)
• 45 gunsalted butter
• 2 tspAleppo pepper (or use a mix of mild chili flakes and paprika)
• 1 tspsweet paprika
• 2 tspdried mint (crushed)

Instructions

1. 1

   Make the dough: combine the flour and salt in a mixing bowl and create a well in the center. Add the egg and 120 ml lukewarm water, then mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough on a clean surface for 8 minutes until it becomes smooth, elastic, and firm. Cover it tightly (bowl or wrap) and rest for 30 minutes so the gluten relaxes and rolling becomes easier.

3. 3

   Prepare the filling by mixing ground beef, grated onion, salt, black pepper, and cumin in a bowl until evenly combined. Keep it chilled while you roll so the fat stays firm and the filling is easier to portion.

4. 4

   Divide the rested dough into 2 equal pieces and keep one covered to prevent drying. Roll the first piece on a lightly floured surface into a thin sheet about 1.5 mm thick, lifting and turning it often to avoid sticking.

5. 5

   Cut the dough into 2.5 cm squares using a knife or pastry wheel for clean edges. Place about 2 g of filling (roughly 1/2 tsp) in the center of each square, keeping the meat compact so the seams can seal.

6. 6

   Shape the mantı by bringing all four corners up to meet over the filling, then pinch firmly to seal and form a little bundle. Set dumplings on a lightly floured tray in a single layer, and repeat with the remaining dough and filling.

7. 7

   Make the garlic yogurt: whisk yogurt with grated garlic and salt until smooth and spoonable. Keep it at cool room temperature for 10 minutes so the garlic flavor blooms, but do not heat it directly.

8. 8

   Bring 2500 ml water to a steady boil in a wide pot and dissolve 12 g salt. Add the mantı in batches, stirring gently for 20 seconds to prevent sticking, then simmer until the dumplings float and the dough is tender, about 6–8 minutes.

9. 9

   Reserve 120 ml of the cooking water, then drain the mantı well. Toss the drained dumplings with 60 ml of the reserved water to keep them glossy and prevent clumping while you plate.

10. 10

    Prepare the Aleppo butter: melt the butter in a small pan over medium-low heat until it foams and smells nutty, about 2 minutes. Remove from the heat and stir in Aleppo pepper and paprika so the spices bloom without burning.

11. 11

    Assemble: divide the hot mantı among warm bowls and spoon the garlic yogurt generously over the top. Drizzle with the spiced butter and finish with crushed dried mint, serving immediately while the contrast of hot dumplings and cool yogurt is at its best.