Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

by | Apr 5, 2025 | BREAD, CREAMY, EASY, EGGS, LUNCH, MIDDLE EAST, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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April 5, 2025 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

15 MINUTES

EASY

VEGETARIAN

TURKISH

2 PORTIONS

CREAMY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

How to serve
Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

How to store
You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Turkish-Style Eggs on Lemon Yogurt with Chili Butter
“Let’s make a piece of happiness”
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Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 2
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Description

RECOMMENDED EQUIPMENT

  • small pan
  • toaster
  • small pot
  • sharp knife
  • cutting board

Ingredients

Units Scale
LEMON YOGURT
  • 300 grams yogurt
  • 2 garlic cloves
  • zest of 1 lemon
  • salt & pepper to taste
CHILI BUTTER
  • 40 grams butter
  • 1 tsp chili flakes (or store-bought crispy chili oil)
OTHER INGREDIENTS
  • 2 slices sourdough bread
  • 4 eggs
  • parsley
  • sumach, optional

Instructions

  • Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
  • While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
  • In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
  • Toast the bread and finely chop the herbs.
  • Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.
  • Cook Time: 15 min

Baked Falafel

Baked Falafel

by | Feb 7, 2025 | 30 TO 60 MINUTES, CHICKPEAS, CILANTRO, CRISPY & CRUNCHY, EASY, MIDDLE EAST, PICNIC, SNACKS, VEGAN

Baked Falafel

Baked Falafel

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February 2, 2025 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

40 MINUTES

EASY

VEGAN

MIDDLE EAST

24 FALAFEL BALLS

CRISPY

PICNIC

SNACKS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

How to serve
These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

How to store
Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

Baked Falafel
Baked Falafel
Baked Falafel
Baked Falafel
“Let’s make a piece of happiness”
Print
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Baked Falafel

Baked Falafel

  • Author: Kimberly
  • Total Time: 12-24 hrs + 40 min
  • Yield: 24 falafel balls
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Description

Recommended Equipment

  • medium mixing bowl
  • food processor
  • small cookie scoop (or tablespoon)

Ingredients

Units Scale
  • 250 grams dry chickpeas
  • 2 tbsp olive oil
  • 2 tsp baking powder
  • 5 grams fresh parsley
  • 5 grams fresh cilantro
  • 5 leaves fresh mint
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za'atar
  • 1/2 tsp white pepper

Instructions

  1. Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
  2. Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
  • Passive Time: 12-24 hrs
  • Cook Time: 40 min

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

by | Aug 20, 2024 | DIPS & SPREADS, EASY, GARLIC, MIDDLE EAST, SALADS, SPICY, TOMATO, UP TO 30 MINUTES, VEGAN

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

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August 20, 2024 by Kimberly

Experience a burst of flavors with this spicy Turkish veggie spread! Fresh, zesty, and vibrant – it’s the perfect addition to your meals, bringing a touch of excitement and warmth.

20 MINUTES

EASY

VEGAN

TURKISH

65 PER PORTION

SPICY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to spice up your snack game? Meet Ezme, a fiery and flavorful Turkish vegetable spread that’s about to become your new favorite. Packed with fresh ingredients and a spicy kick, this spread is perfect for those who love a bit of heat in their meals. Easy to make and bursting with vibrant flavors, Ezme is not just a dish – it’s an experience. Let’s dive into this exciting world of Turkish cuisine together!

How to serve
It’s an excellent companion to warm, crusty bread or pita. For a traditional touch, pair it with other mezze like hummus, baba ganoush, or tzatziki. It also makes a fantastic topping for grilled meats or veggies, adding a zesty punch to your meals. For a quick snack, spread it on toast or use it as a dip for fresh veggies. The spicy, tangy flavors will elevate any dish you serve it with. I like to serve it with this Turkish Flatbread (Bazlama) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Place it in an airtight container and keep it in the fridge. It stays fresh for up to 5 days, allowing you to enjoy its spicy goodness throughout the week. If you’re planning to make a big batch, you can freeze portions for up to a month. Just thaw it in the fridge overnight, and it’s ready to bring that burst of flavor back to your table.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Turkish Vegetable Spread (Ezme)
Spicy Turkish Vegetable Spread (Ezme)
“Let’s make a piece of happiness”
Print
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Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 4-6
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • food processor
  • sieve
  • bowl
  • medium bowl

Ingredients

Units Scale
SALAD
  • 2 tomatoes
  • 1 red onion
  • 1 green bell pepper
  • 2 garlic cloves
  • 15 grams parsley
DRESSING
  • 2 tbsp pepper paste
  • 1 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp sumach
  • 1 tsp dried mint
  • 1/2 tsp salt
  • 1/2 tsp paprika powder

Instructions

  1. Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
  2. Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
  3. In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
  4. Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.
  • Cook Time: 20 min

Turkish Flatbread (Bazlama)

Turkish Flatbread (Bazlama)

by | Aug 20, 2024 | 60 TO 120 MINUTES, BREAD, BUTTERY, DOUGH, EASY, MIDDLE EAST, VEGETARIAN

Flatbread serving ideas

Turkish Flatbread (Bazlama)

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August 20, 2024 by Kimberly

Imagine the warmth of freshly made Turkish flatbread, delightfully fluffy and perfect for any meal. This cozy, homemade treat brings a touch of comfort and joy to your table.

90 MINUTES

EASY

VEGETARIAN

TURKISH

254 PER PORTION

BUTTERY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something warm, fluffy, and straight out of your cozy food dreams, you’re in for a treat. This traditional Turkish flatbread, known as Bazlama, is super easy to whip up and is perfect for any meal. Imagine the delight of pulling apart a piece of this soft, pillowy bread, fresh from the pan. This recipe will become your go-to favorite. Let’s dive into the comforting world of Turkish cuisine with this delightful bread.

How to serve
Pair it with a spread of hummus, baba ganoush, or tzatziki. It’s also fantastic as a side with soups, stews, or your favorite salads. For a quick and satisfying snack, enjoy it warm with a generous pat of butter or your preferred cheese. I like to serve it with this Spicy Turkish Vegetable Spread (Ezme) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Simply let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, pop it in the freezer for up to a month. When you’re ready to enjoy it again, just reheat it in a warm oven or toaster, and it’ll be as good as new.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Flatbread serving ideas
Flatbread serving ideas
“Let’s make a piece of happiness”
Print
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Flatbread serving ideas

Turkish Flatbread (Bazlama)

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 4-8
Print Recipe

Description

Recommended Equipment

  • measuring cup
  • large bowl
  • plastic wrap
  • pan
  • rolling pin
  • small bowl
  • kitchen brush
  • sharp knife
  • cutting board

Ingredients

Units Scale
DOUGH
  • 250 grams all-purpose flour
  • 80 milliliters warm water
  • 80 milliliters warm full-fat milk
  • 3/4 tsp active dry yeast
  • 1/2 tbsp white sugar
  • 1/2 tsp salt
TOPPING
  • 1 tbsp butter
  • 1 tbsp chopped parsley

Instructions

  1. In a measuring cup, mix warm water and warm milk with sugar and dry yeast, and let it sit for 10 minutes. Meanwhile, combine flour and salt in a bowl.
  2. Add the yeast mixture to the flour and stir with a spoon until it becomes crumbly.
  3. Place the dough on a clean surface and knead by hand until it is smooth and no longer sticky. Shape the dough into a ball, place it back in the bowl, cover well with plastic wrap, and let it rise for at least 1 hour.
  4. Divide the dough into 4 pieces (for larger flatbreads) or 8 pieces (for smaller flatbreads). Keep the individual pieces in the bowl and loosely cover with plastic wrap.
  5. Heat a pan over medium heat without adding any fat.
  6. Roll each piece of dough into a very thin, round flatbread using a rolling pin. If the dough is too sticky, sprinkle a little flour on the surface.
  7. Cook the flatbreads one at a time in the pan without adding any fat. Once you see several bubbles, flip the flatbread to the other side. Remove from the pan and keep warm under a cloth.
  8. While the first flatbread is cooking, melt the butter and chop the parsley. Mix the parsley with the melted butter and brush each flatbread with the butter mixture.
  9. Serve the bread immediately for the best taste.
  • Passive Time: 60 min
  • Cook Time: 30 min

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

by | Aug 20, 2024 | CREAMY, CUCUMBER, DILL, DIPS & SPREADS, EASY, MIDDLE EAST, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

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August 20, 2024 by Kimberly

Refresh your taste buds with this creamy & crunchy yogurt cucumber salad. The blend of mint and dill brings a burst of summer flavors that’s perfect for any occasion. Light, tangy, and irresistible!

15 MINUTES

EASY

VEGETARIAN

TURKISH

153 PER PORTION

CREAMY
CRUNCHY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something light, refreshing, and bursting with flavor, you’re going to adore this Cacik-inspired dip-salad situation. It’s a delightful mix of creamy yogurt, fresh cucumbers, and aromatic herbs like mint and dill. Perfect for hot summer days or when you need a quick, healthy snack, this dip-salad is a breeze to whip up and incredibly satisfying. Trust me, once you try it, you’ll be hooked on its cool and tangy goodness!

How to serve
Enjoy it as a refreshing side dish with your grilled meats or fish, or as a cool appetizer to start your meal. It’s also perfect as a dip with some warm pita bread or crispy veggies. For a more substantial meal, pair it with a quinoa or grain bowl. This salad’s creamy, tangy flavor profile complements a wide range of dishes, making it a fantastic addition to any menu. I like to serve it with this Turkish Flatbread (Bazlama) and Spicy Turkish Vegetable Spread (Ezme) as a Meze variation.

How to store
Transfer it to an airtight container and keep it in the fridge. It stays fresh for up to three days, but it’s best enjoyed within the first day or two to maintain its crisp texture. Keep it chilled, and you’ll have a delicious, refreshing dip-salad ready whenever you need it.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
“Let’s make a piece of happiness”
Print
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Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

1 from 1 review

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 4-6
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Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl

Ingredients

Units Scale
SALAD
  • 1 cucumber
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dill
  • salt & pepper to taste
YOGURT
  • 300 grams 10% fat yogurt
  • 2 garlic cloves
  • 1 tbsp fresh mint, chopped
  • pinch of salt
TOPPING
  • pistachios
  • dill
  • mint

Instructions

  1. Peel the garlic and grate it into a small bowl. Wash and dry the mint thoroughly. Pluck the leaves from the stems, finely chop them, and add them to the garlic. Then add the yogurt and salt. Mix everything well.
  2. Next, wash and dry the cucumber. Halve it lengthwise, then halve each piece again lengthwise and remove the seeds. Quarter the cucumber again lengthwise and cut into large chunks. Place the cucumber pieces in a medium bowl and season with salt, olive oil, lemon juice, and pepper. Wash, dry, and roughly chop the dill, then add it to the cucumbers. Mix everything well.
  3. Shell and finely chop the pistachios. Set aside.
  4. Spread the yogurt on a deep plate and top with the cucumber salad. Sprinkle with pistachios. Optionally, garnish with a few mint leaves and dill, and drizzle with a bit of olive oil.
  • Cook Time: 15 min

Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

by | Aug 8, 2024 | COMFORT FOOD, DINNER, DOUGH, INTERMEDIATE, MIDDLE EAST, OMNIVORE, OVER 120 MINUTES, PASTA, YOGURT

Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

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August 8, 2024 by Kimberly

Experience a taste of Turkey with this comforting, homemade dumpling dish. Tender beef manti drenched in creamy yogurt sauce with a spicy tomato and red pepper kick. Simply irresistible!

2 HOURS
15 MINUTES

INTERMEDIATE

OMNIVORE

TURKISH

655 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Today, I’m bringing a slice of Turkey straight to your kitchen with a recipe that’s sure to warm your heart and tantalize your taste buds. Imagine soft, beef-filled dumplings, each bite bursting with rich flavors, sitting in a creamy yogurt sauce that’s perfectly balanced by a spicy tomato and red pepper kick. This dish is the epitome of comfort food and is sure to become a favorite in your home.

How to serve
When it comes to serving this delightful dish, presentation is key. Arrange cool, creamy yogurt sauce on a large platter, then place the tender beef dumplings on top. Finish off with the vibrant, spicy tomato and red pepper oil for a pop of color and flavor. Garnish with a sprinkle of sumac and dried mint. Pair it with a side of warm, crusty bread to soak up every bit of that delicious sauce.

How to store
If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them up in a microwave or on the stove, adding a splash of water to keep the dumplings moist and tender.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
“Let’s make a piece of happiness”
Print
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Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

  • Author: Kimberly
  • Total Time: 2 hrs + 15 min
  • Yield: 4
Print Recipe

Description

Recommended Equipment

  • shallow bowl
  • plastic wrap
  • two medium-sized bowls
  • grater
  • small pot
  • large plate
  • kitchen towel
  • rolling pin
  • sharp knife
  • medium-sized pot
  • slotted spoon

Ingredients

Units Scale
DOUGH
  • 240 grams all-purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 80 milliliters water
FILLING
  • 250 grams minced beef
  • 1 small white onion
  • 2 tbsp red bell pepper oil
  • 1 tbsp minced fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili flakes
YOGURT SAUCE
  • 600 grams
  • 6 garlic cloves
  • 1/8 tsp salt
TOMATO BELL PEPPER OIL SAUCE
  • 6 tbsp red bell pepper oil
  • 2 tbsp tomato paste
  • 2 tsp sumach
  • 2 tsp dried mint
  • pinch of salt
TOPPINGS
  • dried mint
  • sumach
  • parsely

Instructions

  1. First, you’ll prepare the Manti dough. Take a shallow bowl, add flour and sugar, and mix them together. Create a large well in the middle and crack the egg into it. Beat the egg with a fork and then add water. Mix everything with the fork until it forms a dough. Transfer the dough to a clean work surface and knead it into a smooth ball. If the dough is too sticky, add a bit more flour. Place the dough back in the bowl, cover it with plastic wrap, and let it rest for at least 1 hour.
  2. Next, take a medium-sized bowl and add the ground meat. Peel the onion and grate it directly into the bowl with the meat. Chop the parsley and add it to the meat as well. Season the meat with cumin, chili, salt, and pepper. Put the meat mixture in the fridge until you’re ready to use it.
  3. For the yogurt sauce, mix the yogurt with some salt. Peel the garlic cloves and grate them directly into the yogurt. Stir everything well and refrigerate until needed.
  4. To prepare the tomato-pepper sauce, mix the red pepper oil, tomato paste, sumac, mint, and a pinch of salt in a small pot. Place the pot on the stove but don’t heat it yet. We’ll get to this later.
  5. Take a large plate and sprinkle a thin layer of flour on it. Set it aside, you’ll need it soon to place your finished Manti. Also, prepare a clean kitchen towel to cover the Manti so they don’t dry out.
  6. Once the dough has rested, sprinkle a bit of flour on a clean work surface and place your dough ball on it. Sprinkle some flour on the dough ball as well. Roll out the dough into a rectangular shape measuring 36×50 cm / 14×20”. Cut the dough into squares measuring 6×6 cm / 2.3×2.3” using a pizza cutter or a sharp knife. You should get about 45-50 Manti squares from the dough.
  7. Place 1/2 to 1 teaspoon of filling on each square and fold them into Manti. To do this, bring the diagonal corners together and then fold the open corners towards the center, pressing the seams together. They should look like little envelopes.
  8. Take your 4 serving plates and evenly distribute the yogurt sauce on them. Set the plates aside.
  9. Fill a medium-sized pot about 3/4 full with water and bring it to a boil. Once the water is boiling, reduce the heat to medium and let it simmer. Add all the Manti to the water and cook for about 6-7 minutes.
  10. While the Manti are cooking, heat the pot with the tomato paste and red pepper oil over low heat. Stir well and keep it on low heat until the Manti are ready.
  11. Once the Manti are cooked, use a slotted spoon to remove them from the water and place them directly on the yogurt sauce on the plates. Pour the tomato-pepper oil sauce over the Manti and sprinkle with a bit of sumac and dried mint to finish.
  • Passive Time: 40 min
  • Cook Time: 1 hr + 35 min

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