Comments on: Manti: Turkish Lamb Dumplings

By: Katherine

Katherine — Thu, 22 May 2008 20:26:09 +0000

Thanks for the suggestion of breadcrumbs. And what about the pepper-y (or maybe paprika-y butter sauce that I often hear described when people talk about manti? Do you add that?
And..one more question: I have had aushak in an Afghan restaurant and wonder if they are related?

By: mlb

mlb — Thu, 22 May 2008 13:36:14 +0000

Katherine: You could try it. You might need to add something like breadcrumbs and an egg to bind the meatballs together better…I dunno. I’d maybe just find a lamb meatball recipe and hen make the stock and yogurt here to go with the actual lamb meatball recipe…

By: Katherine

Katherine — Thu, 22 May 2008 13:18:03 +0000

What about making them without the wonton wrappers or home-made dough–like small lamb meatballs in the yogurt sauce with the other sauce on top?

By: Delicious

Delicious — Mon, 11 Feb 2008 17:24:47 +0000

You are the best!. I was in Istanbul a couple last month and it is one of Turkish national dishes. Let’s not get political here and enjoy the beauty of culinary arts. Some foods are shared by many countries and Kayseri is where these are originally from. Variations can be accommodated to our personal palates and I congratulate you for posting such a tasty treat!!!

By: ozi

ozi — Fri, 08 Feb 2008 20:52:48 +0000

i am eating this now.
=)