Description
Delicious Turkish Dumplings stuffed with savory ground lamb or beef, served with a creamy garlicky yogurt sauce and drizzled with flavorful spiced butter or olive oil. These tender dumplings are boiled to perfection and topped with a fragrant chili and paprika infused oil, making for an authentic and comforting Eastern Mediterranean dish.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup water (more as needed)
Filling:
- 1/2 pound ground lamb or beef
- 1 small onion, finely grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin (optional)
Garlicky Yogurt Sauce:
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Spiced Butter/Oil:
- 2 tablespoons butter or olive oil
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes or Aleppo pepper
- 1 teaspoon dried mint (optional)
Instructions
- Make the Dough: In a large bowl, combine the flour and salt. Add the egg and water gradually, mixing until a firm dough forms. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
- Prepare the Filling: In a separate bowl, mix the ground lamb or beef with the finely grated onion, salt, black pepper, and ground cumin if using. Combine thoroughly and set aside.
- Roll and Fill Dumplings: Roll the rested dough out on a floured surface into a thin sheet about 1/16-inch thick. Cut the dough into 1.5-inch squares. Place approximately half a teaspoon of the meat filling in the center of each square. Pinch the corners together carefully to seal and form small dumplings.
- Cook the Dumplings: Bring a large pot of salted water to a boil. Add the dumplings in batches, being careful not to overcrowd. Boil for 6 to 8 minutes or until the dumplings float to the surface and are cooked through. Use a slotted spoon to remove them from the water and drain.
- Make the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt with minced garlic and salt. Stir well and set aside to allow the flavors to meld.
- Make the Spiced Oil: In a small pan over medium heat, melt the butter or heat the olive oil. Add paprika, red pepper flakes or Aleppo pepper, and dried mint if using. Stir gently for 1 to 2 minutes until fragrant but not burnt, then remove from heat.
- Assemble: Arrange the cooked dumplings on serving plates. Spoon a generous amount of garlicky yogurt sauce over the dumplings and finish by drizzling the hot spiced butter or oil on top. Serve immediately while warm and enjoy.
Notes
- For a milder heat, reduce or omit the red pepper flakes in the spiced oil.
- Ground beef can be substituted for lamb for a different flavor profile.
- Ensure the dough is rolled thin to achieve the delicate texture typical of Turkish dumplings.
- Use fresh garlic for the yogurt sauce to get the best flavor.
- Leftover cooked dumplings can be refrigerated and reheated gently in simmering water.
