Lazy No-Dough Turkish Dumplings (Manti)

Ingredients

• 1 lb ground beef
• 1 onion (small, finely grated)
• 2.5 tbsp fresh parsley (finely chopped)
• 1 tsp salt
• 1 tsp black pepper
• 1 cup all-purpose flour (as needed for coating)
• cold water (for dipping)
• 2 cup Greek yogurt (or whole-milk yogurt)
• 3.5 garlic cloves (freshly grated)
• salt (to taste, for yogurt)
• 2.5 tbsp olive oil
• 1 tbsp sweet paprika (can substitute red chili flakes for heat)
• dried mint (for garnish)

Steps

1. 1

   Make the garlic yogurt first: In a medium bowl, mix the yogurt, freshly grated garlic, and salt until well combined. Place it in the refrigerator to chill while you prepare the manti.

2. 2

   In a large bowl, combine the ground beef, grated onion, chopped parsley, salt, and black pepper. Mix by hand or with a spoon until the ingredients are evenly distributed.

3. 3

   Roll the beef mixture into small, bite-sized meatballs. Ensure they are not too large so they cook through quickly and evenly.

4. 4

   Prepare your dredging station: Fill one bowl with cold water and another bowl or tray with all-purpose flour.

5. 5

   Dip each meatball into the cold water, then roll it in the flour until completely coated.

6. 6

   Repeat the water-and-flour dipping process at least four times per meatball. Five coatings are recommended for a thicker, more dumpling-like exterior.

7. 7

   Bring a large pot of water to a boil and add plenty of salt.

8. 8

   Carefully add the manti to the boiling water and cook for 6–8 minutes. They will typically begin floating when they are nearly finished.

9. 9

   Check for doneness by removing one dumpling, cutting it open, and tasting it to ensure the beef is completely cooked through.

10. 10

    While the manti are boiling, prepare the paprika oil: Add the olive oil to a small pan over medium-low heat. Stir in the sweet paprika (or chili flakes) and cook for approximately 30 seconds until fragrant, being careful not to let the spices burn.

11. 11

    To plate, place the cooked manti on a dish and spoon the cold garlic yogurt over them.

12. 12

    Drizzle the warm paprika oil over the yogurt and finish with a generous sprinkle of dried mint. Serve immediately.

Notes

Do not use lemon juice in the yogurt; the garlic and salt provide enough flavor. The contrast between the hot dumplings/oil and the cold yogurt is a key feature of this dish.

Nutrition per serving

• main
• Turkish
• dumplings
• easy
• dinner
• no-dough
• meatballs