Turkish Manti

<span itemprop="name">Turkish Manti</span>

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

  1. 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

  1. 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

  1. Mix everything together, taste and adjust seasoning, chill till ready to serve.

Fill the manti

  1. Preheat the oven to 325F and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Place them on your parchment lined baking sheets and continue to shape all of the dumplings.
  5. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. Divide the manti into bowls and serve with a generous amount of caramelized tomato paste and yoghurt. Garnish with sumac and fresh mint.


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