Mantı (Turkish Manti Dumplings Recipe)

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Mantı, often spelled “Manti,” are tender Turkish Dumplings filled with ground beef or lamb and topped with garlicky yogurt. Everything is finished with olive oil warmed and infused with red pepper paste, mint, sumac, and Aleppo pepper.

subheading: For The Dough:

2 ¼ cups (300g) all-purpose flour, plus more for dusting

1 teaspoon sea salt

1 medium egg, beaten

½ cup (120g) water

2 tablespoons extra virgin olive oil, plus more for greasing

subheading: For The Garlic Yogurt:

16 ounces plain whole milk yogurt (thick and creamy Turkish or Greek yogurt preferred)

2 to 3 garlic cloves, minced or grated

sea salt, to taste

subheading: For The Filling:

8 ounces lean ground beef or lamb

1 onion, grated or very finely chopped

sea salt

freshly ground black pepper

subheading: For The Spiced Oil:

¼ cup extra virgin olive oil

1 tablespoon Turkish red pepper paste or double concentrated tomato paste

1 teaspoon Aleppo pepper

2 teaspoons dried mint, plus more for serving

1 teaspoon sumac, plus more for serving

Directions at themediterraneandish.com

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