HOMEMADE BEEF AND LAMB DUMPLINGS WITH HERBED YOGURT AND WARM ALEPPO PEPPER BUTTER.
- Servings: 6
- Prep time: 1 hour 30 minutes
- Cook time: 15 minutes
- Total time: 1 hour 45 minutes
Ingredients
For the dough
- 300 g all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 large eggs
- 75-90 ml water, as needed
For the filling
- 125 g ground beef
- 125 g ground lamb
- 1 small yellow onion
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the herbed yogurt
- 500 g full-fat Greek or Turkish yogurt
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped flat-leaf parsley
- Zest of 1 lemon
- 1-2 tablespoons fresh lemon juice
- Kosher salt, to taste
For the Aleppo pepper butter
- 85 g unsalted butter
- 2 tablespoons Aleppo pepper
- Pinch of kosher salt
For serving
- Fresh dill
- Aleppo pepper, optional
Preparation
Make the dough
1. Combine the flour and salt on a clean work surface or in a large bowl. Make a well in the centre and add the eggs.
2. Gradually incorporate the flour into the eggs, adding the water a little at a time. Mix until a firm dough forms. The dough should be smooth and pliable but not sticky.
3. Knead for 8–10 minutes, until smooth and elastic. Wrap the dough and let it rest at room temperature for 30 minutes.
Prepare the filling
1. Finely grate the onion. Transfer it to a piece of cheesecloth and squeeze firmly to remove as much liquid as possible.
2. Combine the squeezed onion, beef, lamb, salt and black pepper. Mix gently until evenly combined. Refrigerate until ready to assemble.
Shape the manti
1. Divide the rested dough into four pieces. Keep the pieces you are not using covered.
2. Roll one piece at a time into a very thin sheet, approximately 1 mm thick.
3. Cut the dough into 4 cm squares. Place approximately ½ teaspoon of filling in the centre of each square.
4. Bring the four corners together above the filling and pinch them firmly to seal, creating the traditional mantı shape. Keep the shaped dumplings lightly floured and covered while you finish the rest.
Make the herbed yogurt
1. Combine the yogurt, dill, mint, parsley, lemon zest and 1 tablespoon of lemon juice.
2. Season with salt and add more lemon juice as needed. Keep refrigerated until serving.
Cook and serve
1. Bring a large pot of generously salted water to a boil.
2. Cook the mantı in batches for 4–5 minutes, or until the dough is tender and the filling is completely cooked. Remove with a slotted spoon and drain well.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Once foaming, add the Aleppo pepper and a pinch of salt. Cook for about 30 seconds, until fragrant, without burning the pepper.
4. Spread the herbed yogurt over the bottom of a serving plate. Spoon the hot mantı over the yogurt and generously drizzle with the Aleppo pepper butter.
5. Garnish with fresh dill and a little more Aleppo pepper. Serve immediately.
By Laurent Dagenais