This recipe provides a detailed explanation for making authentic Turkish Mantı, the iconic dumpling dish known throughout Türkiye. Mantı consists of a thinly rolled dough cut into small squares and filled with a mixture of ground beef or lamb, onions, salt, and black pepper. Kayseri-style Mantı is especially small and delicate, traditionally folded by hand to create tiny sealed parcels. After folding, the dumplings may be boiled or lightly browned and then boiled, depending on regional preference. The dish is served with a generous topping of garlicky yogurt and a hot butter sauce flavored with red pepper flakes, pul biber, dried mint, or sometimes a small amount of tomato or pepper paste. This combination creates a rich balance of creamy, tangy, spicy, and savory flavors. Mantı can also be prepared in baked, fried, or tray-baked variations across different regions of Türkiye. It is a comforting, traditional dish that requires careful preparation but yields an impressive and flavorful result suitable for both family meals and festive occasions.
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