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Turkish Manti Recipe

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Ingredients

Adjust Servings:
For Dough
3 cups Flour
2 Large Eggs
1/2 cup Warm Water
1/2 tsp Salt
For Filling
3/4 pound (ground) Lamb
6-8 tbsp (chopped) Onion
4 tbsp (chopped) Parsley
1 tsp Salt
For Yogurt Sauce
2 cups Greek Yogurt
3 large clove Garlic Minced
1/2 tsp Salt
For Caramelized Tomato Paste
1 can (6 oz) Tomato Paste
4 tbsp Olive Oil
1 tbsp Aleppo Pepper
1 cup Water
For Brown Butter Sauce
3 tbsp Unsalted Butter
3 tbsp Olive Oil
to taste kosher salt
Spices For Sprinkling On Top
Sumac Or Lemon Zest
Dried Spearmint Or use as substitute chopped mint leaves

Nutritional information

560kcal
Calories
23.2g
Fat
64.4g
Carbs
23.2g
Protein
120mg
Cholesterol
401mg
Sodium

Turkish Manti Recipe

Cuisine:
  • 3 h 40 m
  • Serves 6
  • Hard

Ingredients

  • For Dough

  • For Filling

  • For Yogurt Sauce

  • For Caramelized Tomato Paste

  • For Brown Butter Sauce

  • Spices For Sprinkling On Top

Directions

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Tiny lamb-filled dumpling’s recipe is here to share with my audience. Try the special Turkish Manti recipe and make your supper time memorable!

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Steps

1
Done

Make the Dough

Pour flour and salt into a pile on a work surface. Make a well in the center of the flour and break the eggs into it

2
Done

Mix the eggs and add the flour. When the mixture gets too thick, start using your hands to mix everything and gradually add the water, and start kneading and pressing the dough

3
Done

Knead dough for 8-10 minutes until you get a smooth and firm dough. Cover with a damp cloth and set it aside for 30 minutes.

4
Done

For the Filling

While the dough rests, combine lamb, onion, parsley and salt in a small bowl and keep it aside.

5
Done

The Yogurt Sauce

Mix all ingredients in a small bowl and store in the fridge.

6
Done

For Manti Filling

Preheat oven to 325ºF.

7
Done

Cut dough into fourths. Put dough on a floured surface, into a thin sheet

8
Done

Use pizza cutter to cut into 1½-inch squares. Add a small ball of meat to the center of each square. Pull the four corners up around the meat and press firmly together to seal.

9
Done

Set manti onto a baking sheet, lined with parchment paper. Repeat with the rest of the dough.

10
Done

Bake manti for about 15 minutes, until it just starts to brown. Let the manti cool and store it in the fridge for a day or in the freezer for up to two weeks.

11
Done

Prepare the tomato sauce

Cook oil and tomato paste in a small pot and string constantly for about 7 minutes.

12
Done

Add Aleppo (or paprika and red pepper) and cook, for 30 seconds longer. Remove from heat. Add water and whisk to combine and set aside.

13
Done

Prepare butter sauce

Melt butter in a small saucepan. Whisk constantly for 1-3 minutes, until brown flecks appear. Remove from heat and a dd olive oil. Keep it aside

14
Done

Boil the large pot of salt water. Add manti and cook for about 10-12 minutes, until tender and drain

15
Done

Return manti to its cooking pot and pour butter sauce over and toss to coat. Reheat if required. Season with salt, as per taste

16
Done

Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. Drizzle on any extra butter sauce and sprinkle with spices. Enjoy!

Mary Pena

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