These classic boiled Turkish dumplings are filled with tasty ground beef and served with generous amounts of smoky tomato-butter sauce and garlicky yogurt sauce. Slideshow: More Turkish Recipes
In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours.
In a medium bowl, combine all of the ingredients and mix well.
In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.
In a small saucepan, melt the butter over low heat. Stir in the tomato sauce and paprika and keep warm.
Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.
On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.
In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper and serve.
This multi step recipe is well worth the effort! I modified the recipe to make it low carb - using almond flour instead of wheat flour. And I baked the manti. Came out fabulous!