Turkish Yogurt and Brown Butter Tomato Sauce

Serves
serves 6
Time
40 minutes

MATT TAYLOR-GROSS

Published on July 12, 2016

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.

Featured in: 13 Essential Tools and Ingredients to Cook Better Turkish Food

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.)
¹⁄₄ lb. unsalted butter
2 tbsp. maraş pepper
1 tbsp. dried spearmint, rubbed through a sieve
1 tbsp. sumac

ADVERTISEMENTAD

Instructions

Step 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.

Step 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.

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.
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.