Manti (Turkish Dumplings)

    Manti (Turkish Dumplings)

    10saves
    1hr5min


    29 people made this

    About this recipe: Manti is a famous meal in Turkey. This dish takes time to prepare, but is well worth it. The manti are served with a delicious homemade yoghurt sauce and chilli oil.

    Ingredients
    Serves: 4 

    • 250g plain flour
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 teaspoon water, or as needed
    • 2 onions, peeled
    • 225g minced beef
    • salt and pepper to taste
    • 3 tablespoons vegetable oil
    • 1 tablespoon red chilli flakes
    • 1 tablespoon minced garlic
    • 225g natural yoghurt

    Method
    Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

    1. Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
    2. Grate the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, minced beef, salt and pepper; mix the meat well with a spoon until mashed.
    3. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 5cm squares with a knife or pastry wheel.
    4. Place about 2 teaspoons of the meat filling in the centre of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
    5. Heat the oil and red chilli flakes in a small frying pan over low heat just until the chilli flakes have started to colour the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yoghurt and set aside.
    6. Bring a large pot of salted water to the boil over medium-high heat, and cook the manti until the filling is no longer pink and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yoghurt sauce over the manti and drizzle each serving with the hot chilli oil.

    Note

    You can use minced lamb or other minced meat in place of the beef, if you prefer.

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