Ingredients
Dough
- 4 c flour
- 1 tsp. salt
- 3 eggs
- 3/4 c water
Filling
- 1 lb ground beef or lamb
- 1 onion, minced fine
- 1/4 c water
- 1/4 c parsley, minced
- 2 tbsp. fresh mint, minced (optional)
- 1 tsp. salt
- 1/2 tsp. pepper
Yoghurt sauce
- 1 1/2 c Greek yoghurt
- 4 garlic cloves, crushed
- 1 1/2 tsp. tahini
- 1/2 tsp. salt
Caramelized tomato paste
- 4 tbsp. olive oil
- 1 c tomato paste
- 1 tbsp. paprika
- 1 c water
- salt, to taste
To serve
- butter
- sumac (optional)
- fresh mint, chiffonade (optional)
Directions
Dough
- Put all of the dough ingredients into a stand mixer fitted with a dough hook. Knead for 8-10 minutes until you have a smooth dough. Cover and let rest at room temperate for 30 minutes.
Filling
- In a medium bowl add all of the ingredients for the filling, with a clean hand mix it together for at least two minutes. This helps to incorporate the water and make a gooey structure to hold the moisture in.
Yoghurt sauce
- Mix everything together, taste and adjust seasoning, chill till ready to serve.
Fill the manti
- Preheat the oven to 325F and line two baking sheets with parchment paper.
- On a floured surface cut the dough into four pieces and cover the pieces you are not working with to prevent them from drying out. Roll the dough out into a sheet about 1 /16th of an inch thick.
- Cut the dough into small squares, about 1 ½ inches. (make these bigger if you can’t stand small fiddly work) Add a small amount of meat to the center of each square and pinch the dumplings closed by pulling the four corners up to the center and pinching the four seams.
- Place them on your parchment lined baking sheets and continue to shape all of the dumplings.
- Bake at 325F for 15 minutes or until the edges just start to get a little color. At this point the manti can be stored in the fridge for a few days, allow them to come to room temperature before boiling.
Caramelized tomato paste
- In a small pot over medium heat cook the olive oil and tomato paste stirring constantly for 8 minutes until the tomato paste changes to a darker color and all of the oil is incorporated.
- Add the paprika and cook an additional 30 seconds until fragrant. Remove from the heat and whisk in the water, season to taste.
To serve
- Bring a large pot of salted water to a boil, turn down to a simmer, add the manti and cook for 10 minutes until they are tender.
- Drain the pot, add a hunk of butter to the pot and tumble the manti on top, toss gently to coat and season with salt to taste.
- Divide the manti into bowls and serve with a generous amount of caramelized tomato paste and yoghurt. Garnish with sumac and fresh mint.
