These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They’re topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun
*1 pack Turkish Manti
For the Yogurt Sauce:
*3 cups plain yogurt
*3 cloves garlic, crushed
*Salt and Pepper to taste
For the oil topping:
*4 tsp Butter
*2 tsp Red Pepper Flakes
*1 tbsp tomato paste
*1 tsp paprika
*1-2 tbsp water
Add water to a pot and place Manti to the boiling water. You need to stir them occasionally so they don’t stick or like cooking pasta you can add in a little olive oil. Cook for a about 10 – 15 minutes until the Manti is soft.
While waiting for the Manti to cook you can prepare your yogurt and oil topping.
Mix yogurt and garlic together and set aside.
In a small pan add the butter, tomato paste, red pepper flakes and paprika, and mix together, then slowly add in some of the water to form a sauce. Cook in medium heat for a couple of minutes.
Drain the Manti and place in a serving bowl. Pour yogurt sauce over manti and then drizzle with some oil topping and serve while warm.