Ingredients Beef Ground Beef Manti with Tomato Butter and Yogurt 5.0 (1) 1 Review 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. By Scott Conant Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 1 hrs 30 mins Total Time: 3 hrs Yield: 6 Ingredients Dough 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting 1 large egg 1/8 teaspoon kosher salt Meat Filling 1/2 pound ground beef 1 small onion, grated 3 tablespoons minced parsley 1 teaspoon kosher salt 1/4 teaspoon pepper Yogurt Sauce 1 cup Greek yogurt 1/2 teaspoon finely grated garlic Kosher salt Tomato-Butter Sauce 4 tablespoons unsalted butter 2 tablespoons tomato sauce 1 teaspoon paprika Dried mint and Aleppo pepper, for garnish Directions Make the dough 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. Make the meat filling In a medium bowl, combine all of the ingredients and mix well. Make the yogurt sauce In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate. Make the tomato-butter sauce 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. Rate it Print