With Manti, there is a tradition where this is served with a thinned garlic-forward yogurt sauce with very basic seasonings. Well, we like the flavors of roasted garlic so much better. We have roasted garlic, the oil that the garlic cooked off in, and it easily mixes quite well into the yogurt. Just a few simple ingredients will make this sauce convince you to make sure it is on the plate!
This is the second of three recipes: Manti, Garlic Yogurt Sauce, and Fragrant Turkish-Inspired Tomato Sauce. The videos for this are featured on my YouTube channel.
INGREDIENTS:
6-8oz Greek Yogurt (full fat)
3-4 TB Roasted Garlic Oil
2-3oz Water, warm
6 Roasted Garlic cloves, mashed
1/2 tsp Kosher Salt
Black Pepper, to taste
DIRECTIONS:
1.) Into a mixing bowl, add all of your ingredients
2.) With a wisk, get this incorporated for the next five or so minutes 3.) Consistency should change from thick to a thinned, drizzle-like fluid
4.) Taste test and adjust your seasonings to your own personal preference With your plated Manti bowls, drizzle on just as much yogurt sauce as you like.
Refrigerate the rest of the unused sauce. This can be used for dipping bread or as a great creamy base for pide (Turkish Flatbread)
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