Manti with Smoked Eggplant Yogurt
Delicate hand-pleated Turkish dumplings filled with spiced ground lamb, served in a rich garlic yogurt sauce infused with smoky eggplant. This dish offers a complex interplay of savory, umami, and subtly smoky flavors, perfect for a hearty lunch.
Prep Time
240 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
For the dough: Combine flour and salt in a large bowl. Make a well in the center and add the egg and half of the water. Gradually mix the flour into the wet ingredients, adding more water as needed to form a firm, smooth dough. Knead for 10-15 minutes until elastic. Cover and let rest for at least 30 minutes.
~15 min - 2
For the filling: In a medium bowl, combine ground lamb, finely chopped onion, minced garlic, cumin, and black pepper. Mix well and set aside.
~5 min - 3
Roll out the dough very thinly (almost translucent) on a floured surface. Cut into small squares, approximately 1.5 x 1.5 inches.
~20 min - 4
Place a small amount of the lamb filling (about 1/2 teaspoon) in the center of each square. Fold the dough to enclose the filling, creating small pleated parcels. Ensure they are well sealed.
~45 min - 5
For the smoked eggplant: Grill or roast the eggplant until the skin is charred and the flesh is very soft. Scoop out the flesh and process in a food processor until smooth. You can also finely chop it if you prefer a more rustic texture.
~30 min - 6
In a medium bowl, combine the Greek yogurt with 3 minced garlic cloves and the smoked eggplant puree. Mix well and season with salt.
~5 min - 7
Bring a large pot of salted water to a rolling boil. Carefully add the manti in batches, ensuring not to overcrowd the pot. Cook for 8-10 minutes, or until they float to the surface and the dough is cooked through.
~15 min - 8
While the manti are cooking, melt the butter in a small saucepan over medium heat. Add the red pepper flakes and cook for 1 minute until fragrant.
~2 min - 9
Drain the manti using a slotted spoon and arrange them on a serving plate. Spoon the smoked eggplant yogurt sauce generously over the manti.
~3 min - 10
Drizzle the chili-infused butter over the manti and yogurt. Garnish with fresh chopped mint.
~1 min
Tips
- For easier folding and a more professional look, you can lightly dampen the edges of the dough squares with water before placing the filling.
- Manti can be frozen before boiling. Arrange them in a single layer on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag.
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