Mantastic Voyage
Turkish-Style Tuna and Onion Dumplings with Spiced Browned Cookie Butter Sauce
1 hour 10 minutes
Serves 4
DinnerMediterraneanNut-freeSoy-free
Herb's take
This Turkish-inspired dinner takes you on a flavor detour with manti dumplings stuffed with tuna and onion, then draped in a spiced browned cookie butter sauce. You'll learn the dark art of homemade dumpling wrappers and why cookie butter isn't just for dessert.
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, combine flour and salt. Make a well in the center and add eggs and water. Mix until a shaggy dough forms, then knead on a floured surface until smooth and elastic, about 8 minutes. Cover and let rest 30 minutes.
- 02While the dough rests, heat olive oil in a skillet over medium. Add the diced onion and cook until softened and golden, about 7 minutes. Cool slightly.
- 03In a bowl, mix the flaked tuna, cooked onion, and chopped parsley until combined.
- 04Divide the rested dough in half. Roll each half into a thin sheet about 1/16 inch thick. Cut into 2-inch squares.
- 05Place 1 rounded teaspoon of the tuna-onion filling in the center of each square. Fold the squares into triangles, pinching the edges tightly, then bring the two corners together and pinch to form classic manti shapes.
- 06Bring a large pot of salted water to a gentle boil. Drop in dumplings in batches and simmer until they float and look translucent, about 5–6 minutes. Remove with a slotted spoon and set aside on a platter.
- 07Meanwhile, melt unsalted butter and cookie butter together in a small saucepan over medium-low heat, whisking constantly until foamy and nutty brown, about 3 minutes. Add cumin, smoked paprika, and Aleppo pepper; cook 30 seconds more.
- 08Pour the hot spiced butter sauce over the cooked manti. Serve immediately with lemon wedges for squeezing and a sprinkle of extra parsley if desired.
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