Yogurt and Brown Butter Tomato Sauce (Turkish)

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.

2 cloves garlic, minced
1 tsp. lemon juice, freshly squeezed
2 cups plain, whole milk Greek yogurt (16 oz)
sea salt
2 cups canned diced tomatoes, drained (14 oz)
¼ lb unsalted butter
2 Tbsp. maraş pepper
1 Tbsp. dried spearmint, rubbed through a sieve
1 Tbsp. sumac

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.

Makes 6 servings.