This recipe turns leftover boiled mantı into a new dish by pan-frying it in butter and seasoning it with pepper flakes, paprika and cumin. It is served with garlicky yoghurt.
Add the leftover boiled mantı to a pan with melted butter and fry over medium heat for 8 minutes, until the edges turn lightly golden.
Add the pepper flakes, paprika and cumin, and cook for another 2 minutes, stirring.
Serve hot with yoghurt mixed with crushed garlic.
Leftover mantı should have been refrigerated for no more than 2 days; do not use it if older. Allergens: contains dairy (butter, yoghurt) and gluten (mantı dough).
Using sweet paprika instead of red pepper powder noticeably reduces the heat; in that case you can add an extra pinch of pepper flakes.
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