Turkish manti but with a twist using store bough egg wonton wrappers! It's such a great hack and helps to shorten the time making them, but if you do have the time, definitely try to make the wrappers from scratch.
ingredients
filling
- 200g lamb mince
- ½ onion, grated
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cumin
- Pinch of sumac
- 1 tbsp parsley, finely minced
Mix everything in a bowl and set aside.
yogurt sauce
- ½ cup yogurt
- 1 garlic clove, minced
- Pinch of salt
- 1 tbsp parsley, minced
spicy butter
- 50g butter
- 1 tbsp tomato paste
- ½ tsp paprika
- ¼–½ tsp chilli flakes (or replace both with Aleppo pepper if you have)
other
- Wonton wrappers
- Fresh mint leaves, minced (for topping)
method
- Make the filling – Combine lamb mince, grated onion, salt, pepper, cumin, sumac, and parsley in a bowl. Mix well until evenly combined.
- Prepare the yogurt sauce – In a small bowl, mix yogurt with minced garlic, salt, and parsley. Keep chilled until ready to use.
- Cook the spicy butter – In a pan over medium heat, melt butter. Stir in tomato paste and fry for 2–3 minutes until the oils release and it turns aromatic. Add paprika and chilli flakes (or Aleppo pepper) and cook for 1 minute. Remove from heat and set aside.
- Assemble the manti – Place a wonton wrapper on a clean surface. Add a small amount (about ½ tsp) of filling in the center. Dab edges with water, fold into a triangle, and pinch tightly to seal. Repeat until all filling is used.
- Cook the manti – Bring a pot of salted water to a gentle boil. Add the manti and cook for 4–5 minutes, or until they float and the lamb is cooked through. Drain well.
- Plate & serve – Spread yogurt sauce onto the base of a plate. Pile cooked manti on top. Drizzle generously with the spicy butter and finish with fresh minced mint. Serve immediately.
