• Cooking Time:
  • Servings:
  • Preparation Time:



  • Yogurt sauce:
  • 2 cups plain whole-milk yogurt
  • 4 garlic cloves, mashed to a paste with 1 teaspoon salt
  • Butter sauce:
  • 1/2 stick (1/4 cup)unsalted butter
  • 3/4 teaspoon fine quality sweet paprika
  • Coarse Kosher salt to taste
  • 4 dashes hot red pepper sauce, or more to taste
  • Chiffonade of fresh mint leaves for garnish


  • To make the yogurt sauce:
  • Drain the yogurt at room temperature through a very fine mesh strainer over a bowl for 30 minutes and discard the whey.
  • Stir together the yogurt and garlic in a bowl and let stand at warm room temperature until ready to use.
  • To make the butter sauce:
  • In a small skillet over medium heat cook the butter until it is a very light brown, remove the skillet from the heat, and stir in the paprika, coarse salt to taste, and the hot red pepper sauce.
  • In a large kettle of boiling salted water cook the manti, in batches, stirring to keep them from sticking together, about 7 minutes, or until the pressed together edges are al dente (they will the longes to cook).
  • Remove them when done with a long-handled sieve or a large slotted sppon and keep warm with a little of the warm cooking liquid.
  • Serve the manti HOT in individual bowls, spoon some of the yogurt sauce, then drizzle some butter sauce and garnish with mint leaves.
  • Pass the remaining yogurt sauce at the table.
  • ENJOY!

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