Manti are traditional Central Asian dumplings often filled with minced lamb, but this recipe offers a vegetarian twist by stuffing them with a creamy and sweet combination of Red Kuri squash and goat’s cheese. Served on a bed of garlicky Greek yogurt and drizzled with Aleppo pepper-infused burnt butter, this dish is rich, warming, and perfect for chilly evenings.

Full Recipe:

Ingredients

For the Manti Dough:

• 250g (8 3/4 oz) plain flour

• 130ml (4 1/2 fl oz) water

• 1 tsp salt

For the Filling:

• 1 Red Kuri squash (about 800g)

• 70g (2 1/2 oz) fresh goat’s cheese (soft and creamy)

• 1 pinch grated nutmeg

• 1 tsp sherry vinegar

• Salt, to taste

• Vegetable oil (for drizzling)

For the Burnt Butter Sauce:

• 100g (3 1/2 oz) salted butter, chilled and diced

• 3.5g (1/8 oz) Aleppo chili flakes

• 7g (1/4 oz) zahter in oil (or thyme as substitute)

• 10ml (1/3 fl oz) lemon juice

To Finish:

• 300g (10 2/3 oz) Greek yogurt, at room temperature

• ½ garlic clove, finely chopped

• Salt, to taste

Directions

1. Roast the squash: Preheat oven to 180°C/gas 4. Halve the squash, scoop out seeds, season with salt and drizzle with oil. Wrap in foil and roast for 30 minutes. Remove foil and roast for another 20 minutes. Let cool.

2. Make the dough: Mix salt and flour in a bowl. Add water and bring together to form a dough. Knead lightly for 3 minutes. Wrap and chill in fridge.

3. Prepare squash filling: Scoop flesh from cooled squash, discard skin. Wrap flesh in muslin or j-cloth and press out excess liquid by placing under weight for several hours or overnight in fridge.

4. Make squash syrup: Reduce the collected squash juice in a pan until syrupy (about maple syrup consistency). Keep some for filling and store extras in fridge.

5. Mix filling: Combine 200g pressed squash pulp with goat’s cheese, nutmeg, sherry vinegar, 15ml squash syrup, and salt. Transfer to a piping bag or set aside for spooning.

6. Shape manti: Roll dough to 2-3mm thickness and cut into 5cm squares. Pipe or spoon filling into center of each square. Fold opposite corners together, pinching sides, then do the same with remaining corners to form parcels.

7. Make burnt butter: Melt butter over medium heat until nutty aroma and golden milk solids appear. Remove from heat, stir in lemon juice, Aleppo chili flakes, and zahter. Keep warm.

8. Cook manti: Boil salted water and blanch dumplings for 3 minutes.

9. Serve: Mix yogurt with garlic and salt. Spoon yogurt into bowls, top with manti, then drizzle burnt butter sauce over.

Estimated Nutritional Value (per serving)

• Calories: 550–650 kcal

• Protein: 15–20 g

• Fat: 35–40 g (from goat’s cheese and burnt butter)

• Carbohydrates: 40–50 g (mainly from the dough and squash)

• Fiber: 5–7 g (from squash and flour)

• Sugar: 5–7 g (natural sugars from squash and syrup)

• Sodium: 400–600 mg (from salt, cheese, and soy sauce if used)

This dish is relatively rich due to the butter and cheese but balanced with nutritious squash and moderate protein from the cheese. The fiber content helps with digestion, and the squash adds vitamins A and C.

A Hearty and Flavorful Vegetarian Filling

The star of this dish is undoubtedly the filling, where the natural sweetness and earthiness of Red Kuri squash marry beautifully with the tangy creaminess of fresh goat’s cheese. Roasting the squash enhances its flavor, caramelizing its sugars and softening its flesh to a luscious consistency. To maintain the ideal texture inside the dumplings, the roasted flesh is carefully pressed to remove excess moisture, ensuring the filling isn’t watery but creamy and dense enough to hold its shape.

Adding grated nutmeg and sherry vinegar introduces subtle warmth and acidity to the filling, balancing the sweetness of the squash and enriching the overall complexity of flavors. The nutmeg offers a gentle spice note that pairs well with the smooth goat cheese, while the sherry vinegar provides a slight tang that lifts the richness and prevents the filling from feeling heavy.

Delicate Handmade Dough and Dumpling Construction

The dough for these manti is simple yet fundamental—just plain flour, water, and a pinch of salt. This creates a supple, elastic dough that rolls out thinly, allowing the filling to shine while providing a tender wrapper that cooks evenly without overpowering the flavors inside. Kneading the dough gently ensures it develops enough gluten for elasticity without becoming tough, while chilling the dough before use helps relax it, making it easier to roll and shape.

The dumplings themselves are shaped by placing a dollop of filling in the center of each square of dough, then folding and pinching the edges to form neat parcels. This technique requires a bit of practice but results in visually appealing dumplings that hold together well during cooking. Their delicate, almost pouch-like form is traditional and invites anticipation of the delicious contents inside.

The Luxurious Burnt Butter Sauce

What truly makes this dish shine is the burnt butter sauce, a glorious combination of nutty browned butter, the smoky heat of Aleppo chili flakes, aromatic zahter oil, and bright lemon juice. As the butter melts and browns, the milk solids caramelize, producing a rich, toasty aroma and flavor that adds depth and complexity to the dish. This golden sauce is then infused with the spicy warmth of Aleppo pepper, which has a moderate heat and fruity undertones that complement rather than overpower the other ingredients.

Zahter oil, a herbaceous Middle Eastern condiment made from wild thyme and sesame seeds, brings a fragrant earthiness that pairs beautifully with the butter and spices. A splash of lemon juice adds brightness, cutting through the richness and tying all the flavors together in harmony. This sauce, drizzled generously over the cooked dumplings, adds a luxurious finish that elevates the entire dish.

Garlicky Greek Yogurt: A Creamy, Tangy Base

The manti are served atop a bed of Greek yogurt blended with finely chopped garlic and a pinch of salt. This creamy base provides a cool, tangy counterpoint to the warm, rich dumplings and their spicy butter sauce. The garlic imparts a subtle pungency that enhances the overall flavor without overwhelming the palate. Greek yogurt’s thick texture also helps balance the buttery sauce, adding freshness and a slight tartness that refreshes the mouth with every bite.

This layer of yogurt is not only delicious but also adds a nutritional boost by providing probiotics, calcium, and protein, making the dish more balanced overall.

Cooking and Serving

After the dumplings are shaped, they are gently blanched in salted boiling water until just cooked through, preserving the delicate dough texture while ensuring the filling is heated thoroughly. This quick cooking method keeps the manti tender and juicy.

Plating involves spooning the garlic yogurt onto serving dishes first, then layering the warm dumplings on top, followed by a generous drizzle of the Aleppo pepper burnt butter sauce. The visual contrast of the creamy white yogurt, golden butter sauce, and rustic dumplings makes the dish as appealing to the eyes as it is to the palate.

Nutritional and Dietary Considerations

This vegetarian manti recipe is relatively rich due to the combination of goat’s cheese and burnt butter, delivering substantial fats that provide energy and satiety. The squash contributes valuable fiber, vitamins A and C, and natural sugars, balancing the richness with nutrients and antioxidants. The moderate protein content comes mainly from the goat’s cheese, making it a good option for vegetarians seeking a fulfilling meal.

While the dish is calorie-dense, it is nutrient-packed and balanced with wholesome ingredients. The fiber aids digestion, and the vitamins support immune and skin health. Adjusting portions or pairing the manti with a fresh salad or steamed vegetables can create a complete, well-rounded meal.

Conclusion

This vegetarian Red Kuri squash and goat’s cheese manti is a beautiful reinterpretation of a traditional Central Asian favorite, offering a cozy, indulgent dish that satisfies both vegetarians and meat-eaters alike. The harmonious blend of sweet roasted squash, tangy goat cheese, garlicky yogurt, and spicy burnt butter creates a multilayered experience of flavors and textures that warms the soul.

Perfect for chilly evenings or special occasions, this dish showcases the magic that happens when simple ingredients are prepared with care and creativity. It highlights the comforting qualities of dumplings while bringing in bold, sophisticated elements like Aleppo chili and zahter, making it a standout recipe to feature on your website.