Dinner · 90 min · turkish

Manti (Turkish Dumplings)

A Turkish dinner built around flour and eggs — on the table in 90 minutes. The macros do the talking: 40g protein, 79g carbs, and 36g fat in every 812-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 2 Eggs
• 0.5 cup Water
• 0.75 lb Ground lamb
• 1 Onion
• 2 cups Greek yogurt
• 2 cloves Garlic
• 4 tbsp Butter
• 2 tsp Paprika
• 1 tsp Dried mint
• 2 tsp Salt

Steps

1. Mix the flour, eggs, water, and salt into a firm dough and knead 10 minutes until silky. Rest 30 minutes — firm dough rolls thin without tearing, which is everything in manti.
2. Mix the lamb with grated onion, salt, and pepper for the filling. Keep it simple; the sauces do the talking.
3. Roll the dough paper-thin and cut into 1.5-inch squares. Place a chickpea-size bit of filling on each, then pinch all four corners together into tiny purses. Small is traditional — and they cook faster.
4. Boil in well-salted water in batches, 4 to 5 minutes, until they float and the dough is tender. Lift out with a slotted spoon.
5. Whisk the garlic into the yogurt with salt and spoon it generously over the hot manti in shallow bowls.
6. Melt the butter with the paprika and mint until sizzling and drizzle over each bowl. Eat immediately — manti waits for no one.

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