Name: Baked beef manti with garlic yoghurt and spiced honey butter
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 4
Ingredients: 60 square dumpling wrappers; Extra-virgin olive oil, for greasing and drizzling; Sumac and dill fronds, to serve; BEEF FILLING; 1 small Spanish onion, grated; 2 small garlic cloves, crushed; 275 gm minced beef; 1 tsp each ground cumin and sweet paprika; ½ tsp each ground coriander, ground allspice and dried mint; ½ cup (firmly packed) parsley, finely chopped; GARLIC YOGHURT; 200 gm Greek-style yoghurt; 1 small garlic clove, crushed; Finely grated zest of 1 lemon; SPICED HONEY BUTTER; 125 gm salted butter; 1 tbsp floral honey; 1 tbsp lemon juice; 1 tbsp Turkish hot pepper paste (biber salçasi); ½ tsp each dried chilli flakes and Aleppo pepper

Manti in the Kayseri region of Turkey are slightly larger than the more common traditional dumplings. Often served with a spiced oil, ours are drizzled with sweet brown butter, on a refreshing bed of garlicky yoghurt.

Ingredients

60 square dumpling wrappers

Extra-virgin olive oil, for greasing and drizzling

Sumac and dill fronds, to serve

BEEF FILLING

1 small Spanish onion, grated

2 small garlic cloves, crushed

275 gm minced beef

1 tsp each ground cumin and sweet paprika

½ tsp each ground coriander, ground allspice and dried mint

½ cup (firmly packed) parsley, finely chopped

GARLIC YOGHURT

200 gm Greek-style yoghurt

1 small garlic clove, crushed

Finely grated zest of 1 lemon

SPICED HONEY BUTTER

125 gm salted butter

1 tbsp floral honey

1 tbsp lemon juice

1 tbsp Turkish hot pepper paste (biber salçasi)

½ tsp each dried chilli flakes and Aleppo pepper

Method

For beef filling, combine ingredients in a bowl with 1 tsp fine sea salt and 1 tsp ground black pepper. Roll 1 tsp mixture into balls, cover and refrigerate until required.

For garlic yoghurt, stir ingredients in a bowl to combine. Season.

Preheat oven to 180°C fan-forced. Using a 6.5cm square cutter, cut dumpling wrappers into squares (discard scraps). Working with one wrapper at a time, place a meatball in centre, brush edges with water, bring opposite corners together, then press edges together to seal in a cross formation. Place on oven tray lined with lightly oiled baking paper and repeat with remaining dough and meatballs. Drizzle manti with a little olive oil and bake until golden (10-12 minutes).

Meanwhile, for spiced honey butter, place butter in a small saucepan over medium-high heat and cook, swirling pan, until nut brown (3-4 minutes). Add remaining ingredients and whisk to dissolve honey. Season.

Divide garlic yoghurt over base of 4 serving bowls, top with manti, drizzle with spiced honey butter and scatter with extra sumac and dill fronds.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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