Ogurjalin fish manti
4 servings
30 minutes
Fish manti is a refined dish of Turkish cuisine that embodies the traditions of Eastern gastronomy. Unlike classic meat manti, this version offers a light, delicate taste of fish enriched with the aromas of saffron, cardamom, and fennel. The combination of spices gives the filling a special depth, while fresh dill and parsley refresh the flavor. Manti are steamed, which keeps them juicy and soft. They are traditionally served with yogurt sauce or lemon juice to highlight the tenderness of the fish. The history of this recipe traces back to the Ottoman Empire where manti was a popular treat among the nobility. Today they remain a favorite dish for those who appreciate harmony of flavors and sophistication in every bite.
1
Knead elastic dough from flour, water, and salt, cover with a damp cloth, and let it rest for 40 minutes.
- Wheat flour: 600 g
- Water: 100 ml
- Salt: to taste
2
Add finely chopped onion, red and black ground pepper, salt, spices, beaten egg, and finely chopped dill and parsley to the fish fillet cut into small pieces, and mix thoroughly.
- Fish fillet: 1 kg
- Onion: 2 pieces
- Ground red pepper: 5 g
- Ground black pepper: to taste
- Fennel: 10 g
- Saffron: 1 g
- Cardamom: 1 g
- Dill: 20 g
- Parsley: 20 g
- Salt: to taste
- Chicken egg: 1 piece
3
Roll the dough thin, cut into 10x10 cm squares, place filling in the center of each, and shape into manti.
4
Place the manti on oiled racks, put the grids over a pot of boiling water, and steam for 30 minutes.