Mantı
Tiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.
What makes it mantı
- Very small dumplings, pinched into little purses.
- Garlic yoghurt over the top.
- Butter melted with pul biber and dried mint, poured over.
Where it comes from
Dumplings under this name are made from Central Asia to the Caucasus, and they're thought to have travelled west with Turkic and Mongol peoples. Turkey's are the smallest: in Kayseri a bride's skill was once said to be judged by how many would fit on a spoon.
Making them is slow, shared work — the dough rolled thin, cut into squares no bigger than a fingernail, dotted with filling and pinched shut.
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