Mantı

There is something about dumplings that makes me love them totally. And they do come in all shapes and sizes and flavours so you are bound to find a dumpling out there that you will love. Mine is a Polish dumpling with a soft dough made from potatoes and a cabbage and mushroom filling. That’s my ultimate dumpling but it’s not the one I’m making this time. I am attempting here to share a recipe for manti – possibly the smallest dumpling I have ever seen, although I’m sure no Turkish person would call it a dumpling, it’s just manti :) You can choose which shape you will do yourself, there are a couple of manti shapes, the smallest will be a square of 2 cm shaped into a triangle. I did a square of 4 cm and shaped it in a kind of bundle. I got this recipe from I love Turkish food, where it is also shown how to do a different manti shape. Since we are using raw meat here it is important to make the manti very small, that way the meat will cook. If you do bigger bundles it will require too much cooking time and eventually your manti can fall apart.

Filling:

  • 250 gr minced beef
  • 1 onion
  • a bunch of parsley
  • salt and pepper

Chop the onion and combine with other ingredients. Add spices to taste. And that’s your filling ready.

Ingredients:

  • 3 cups of flour
  • 1 cup of water
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 teaspoon of salt

Combine all ingredients and knead well for around 10 minutes. It may seem like a bit goey at first but the more you knead the better it will get. Then put in some container and cover. Leave at room temperature for around 1 hour. Divide it into 4 smaller balls and roll out each ball very thinly with a rolling pin. Cut squares 4cm in size and put small portion of meat on each square. Here I cheated a bit because to make sure my manti doesn’t open while cooking I smeared the edges of each square with a little bit of egg-yolk. Then it’s time to shape each square. Each corner of your square should meet in the centre, as if making a pyramid. Then just seal all edges to make sure there’s no gap. Put in boiling and salted water and cook for 20-25 minutes.

Red sauce:

  • 6-7 tablespoons olive oil
  • 2 tablespoons red pepper paste

Fry out the raw taste of pepper paste and let it melt and combine with olive oil.

Yogurt sauce:

  • 2 cups of yogurt
  • 2 cloves of garlic
  • 1/4 cup of water
  • 1/2 teaspoon salt

Grate the garlic and combine with other ingredients. Put to fridge for 30 minutes.

Serve manti while hot. Drizzle some yogurt and red sauce over it.

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