Turkish Manti
4 servings
120 minutes
Turkish manti are a true treasure of Turkish cuisine, embodying the combination of thin dough and aromatic meat filling. Their history begins in Central Asia, but Turkey added its unique touch, turning this dish into a true art form. Manti are distinguished by the delicate taste of dough infused with the aromas of meat and spices. The yogurt sauce with garlic adds freshness, while the butter with cayenne pepper gives it a kick. They are perfect as a cozy family dish or a festive treat that highlights the richness of Eastern traditions. Dried mint and sumac provide the final touch, transforming an ordinary meal into a gastronomic delight.
1
Prepare all the ingredients.
2
Prepare the dough. Mix 300 grams of flour, salt, water, and an egg. Knead the dough until it starts to pull away from the sides of the mixer.
- Wheat flour: 350 g
- Water: 125 ml
- Chicken egg: 1 piece
- Salt: to taste
3
Divide the dough into two parts, cover with a damp cloth, and let it rest.
4
Mix the minced meat, cayenne pepper, 1 teaspoon of salt, black pepper, and grated onion.
- Ground beef: 250 g
- Onion: 1 piece
- Cayenne pepper: to taste
- Ground black pepper: to taste
- Salt: to taste
5
Dust the work surface and rolling pin with flour and roll out one piece of dough while the other rests under a towel. Roll into a sheet about 50 cm in diameter. If the dough pulls back strongly, let it rest a bit longer.
- Wheat flour: 350 g
6
Cut the rolled dough into squares with a side of 3 cm.
7
Place a little meat filling in the center of each square. Slightly moisten your fingers and stick the opposite ends of the dough together. Then fold all four edges of the dough together and secure. Arrange the manti on a floured baking sheet. To prevent the dough from drying out, you can cover it with plastic wrap or a damp towel.
- Ground beef: 250 g
- Water: 125 ml
8
Boil water in a large pot and add a pinch of salt and garlic cloves.
- Salt: to taste
- Garlic: 2 cloves
9
Boil the manti for about 3 minutes, then remove the pot from the heat and add a glass of cold water to stop the cooking.
10
Remove garlic cloves from the water and chop them. Mix with yogurt and half a glass of water from boiling manti. Add salt and pepper.
- Garlic: 2 cloves
- Natural yoghurt: 150 g
- Water: 125 ml
- Salt: to taste
- Ground black pepper: to taste
11
Melt the butter in a saucepan and heat until it takes on a light caramel color. Add cayenne pepper.
- Butter: 80 g
- Cayenne pepper: to taste
12
Place the manti on a plate, drizzle with yogurt sauce and spicy oil.
13
Garnish with dried mint and sumac and serve to the table.
- Dried mint: to taste
- Sumac: to taste