Bursting with flavour, manti are one of my favourite Turkish dishes. Fabulous little dumplings stuffed with lamb and served in a delicious yogurt sauce, finished off with a drizzle of chilli butter. Divine? You bettcha. But they take a long time to make so here is a throw together version that you can cook any day of the week. All you need is some fresh tortellini, buy whatever you like, meat or vegetarian and then follow the instructions below.
- Cook the pasta for about a minute or as directed on the packet until al dente. Drain and set to one side.
- Meanwhile, put the yogurt into a small saucepan. Crush in the garlic and add a pinch of salt. Mix well and warm through over a low heat, stirring occasionally, for 2-3 minutes.
- Melt the butter in a small pan over a low heat. Add the Aleppo pepper flakes and a pinch of salt. Mix well and cook, stirring continuously, for 30 seconds to brown the butter and infuse the chilli.
- Divide the yogurt between two warm serving bowls. Top with the pasta and drizzle over the chilli butter. Garnish with walnuts and dill and serve immediately with a glass of wine.
300g pack fresh tortellini
200g Greek yogurt
½ clove of garlic
½ tsp Aleppo pepper flakes
20g smashed walnuts
A small handful of chopped dill