Turkish Yogurt and Brown Butter Tomato Sauce

Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti)

Lamb Dumplings
Turkish Yogurt and Brown Butter Tomato SauceMatt Taylor-Gross

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.

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.