Turkmenistan

Manti (traditional Turkish dumplings)

-2 C. flour
-1/2 tsp salt
-2 eggs
-1/2 tsp water, or as needed
-2 onions, peeled
-1/2 lb. ground beef
-salt and pepper to taste
-3 Tbsp vegetable oil
-1 Tbsp red pepper flakes
-1 Tbsp minced garlic
-1 (8 oz) container plain yogurt


1) Combine the flour and salt in a mixing bowl. Add the eggs and
water, mixing well with your hands. Add more water, if needed, to form
a soft dough. Cover and set aside for at least 30 minutes.
2) Shred the onions and place them in a colander or sieve set over a
bowl; drain the juice and discard. Combine the onion, ground beef,
salt, and pepper; mix the meat well with a spoon until mashed.
3) Divide the dough into two portions and lightly flour a work
surface. Keep one piece of dough covered while you roll out the second
portion into a rectangle, rolling the dough as thin as you can. Cut
the rectangle into 2-inch squares with a knife or pastry wheel.
4) Place about 2 teaspoons of the meat filling in the center of each
square. Seal the dumplings by gathering the edges of the dough and
pinching them together at the top to form a bundle. Transfer the
finished manti to a floured plate, and sprinkle more flour over the
manti to prevent sticking. Repeat with the second piece of dough.
5) Heat the oil and red pepper flakes in a small skillet over low heat
just until the pepper flakes have started to color the oil; don't let
them burn. Remove from the heat and keep warm. Stir the minced garlic
into the yogurt and set aside.
6) Bring a large pot of salted water to a boil over medium-high heat,
and cook the manti until the filling is no longer pink, and the dough
is tender, 20 to 25 minutes. Drain well. Divide the manti among four
plates. Spoon the yogurt sauce over the manti and drizzle each serving
with the hot pepper oil.