What are common mistakes when making Turkish manti and dough work?

Question

Accepted Answer

Making mantı too large — the small size is the point, creating a high sauce-to-dumpling ratio. Rolling the dough too thick — it should be almost translucent. Using sour cream instead of real garlic yogurt. Not making the butter-chilli drizzle — it provides the colour and heat contrast against the cool yogurt. For lahmacun: dough too thick — it should be paper-thin. Overloading with topping — a very thin smear is correct.