Lamb Dumplings
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. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce ». Matt Taylor-Gross
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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.

Featured in: 13 Essential Tools and Ingredients to Cook Better Turkish Food

Turkish Yogurt and Brown Butter Tomato Sauce Turkish Yogurt and Brown Butter Tomato Sauce
Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest.
Yield: serves 6
Time: 40 minutes

Ingredients

  • 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.)
  • 14 lb. unsalted butter
  • 2 tbsp. maraş pepper
  • 1 tbsp. dried spearmint, rubbed through a sieve
  • 1 tbsp. sumac

Instructions

  1. 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.
  2. 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.

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