Turkish Mantı with Garlic Yoghurt and Chilli Butter
Turkish dinner for one, on the table in 22 minutes.
Per portion
Calories from protein 19%, carbs 37%, fat 44%. Estimated from the ingredients.
Roughly £2.10 a portion.
Method
- 1
Mix the beef mince with ¼ tsp salt, the grated onion, cumin and pepper.
- 2
Place a small teaspoon of filling in the centre of each wrapper, dampen the edges and fold into small parcels, pinching to seal.
- 3
Bring the stock to a simmer in a saucepan and poach the dumplings for 5–6 minutes until the filling is cooked through.
- 4
Meanwhile, stir the crushed garlic into the yoghurt and season. Melt the butter in a small pan with the chilli flakes until sizzling and red.
- 5
Drain the dumplings, spoon over the garlic yoghurt, drizzle with the chilli butter and scatter with dried mint.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/turkish-mant-with-garlic-yoghurt-and-chilli-butter/
