Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish.
- 2 minced garlic cloves
- 1 tsp. freshly squeezed lemon juice
- 2 cups plain, whole milk Greek yogurt (16 oz.)
- Kosher salt to taste
- 2 cups canned diced tomatoes, drained (14 oz.)
- 1⁄4 lb. unsalted butter
- 2 tbsp. maraş pepper
- 1 tbsp. dried spearmint, rubbed through a sieve
- 1 tbsp. sumac
- Make the yogurt sauce: In a small mixing bowl, combine the garlic and lemon juice and let stand for 5 minutes. Stir in the yogurt and season to taste with kosher salt; set the yogurt sauce aside.
- Make the tomato sauce: Melt the butter over medium heat. Allow the foam to subside and the milk solids to brown lightly, about 8 minutes. Reduce the heat to medium-low, and add the tomato. Simmer in the brown butter until the tomato is soft and jammy, about 15 minutes. Season to taste with kosher salt and set aside.