Manti (Turkish ravioli)

    Manti (Turkish ravioli)

    5saves
    2hr6min


    2 people made this

    About this recipe: A Turkish specialty that I have enjoyed in Turkey. Manti are about as small as tortellini. They're a pain to make, but it's totally worth it. I always make a party of it, invite my friends round early, and we fold the Manti together while drinking and chatting, and then we scoff our hard-earned manti.

    Ingredients
    Serves: 3 

    • For the yoghurt sauce
    • 500ml natural yoghurt
    • 1 tablespoon garlic, finely chopped
    • 1/2 teaspoon salt
    • For the ravioli
    • 265g plain flour
    • 1/2 teaspoon salt
    • 175ml water
    • 1 egg
    • For the filling
    • 1 onion, coarsely grated and squeezed dry
    • 250g beef mince
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 3 tablespoons parsley, finely chopped
    • 2 tablespoons olive oil
    • 1 teaspoon Aleppo or Hungarian paprika
    • 1 tablespoon sumac

    Method
    Prep:2hr  ›  Cook:6min  ›  Ready in:2hr6min 

    1. Mix all the ingredients for the yoghurt sauce well and leave in the refrigerator so that the flavours combine.
    2. For the ravioli, mix the flour, salt, water and egg in a bowl until smooth. If the dough looks dry, add water a tablespoon at a time until the dough is smooth and silky. If it is too sticky, add flour a tablespoon at a time until the dough looks right. Knead dough well for 5 minutes until it is elastic.
    3. Wrap the dough in cling film, and place into the fridge for at least 30 minutes.
    4. Mix all the ingredients for the filling in a bowl. If the manti aren't being folded immediately, store the filling in the fridge.
    5. Divide the dough into 4 pieces. Wrap 3 pieces in cling film again. Roll the fourth piece of dough out on a lightly floured surface, 1-2mm thick.
    6. Cut the dough into 3cm squares and cover with a damp tea towel.
    7. Place 1/4 teaspoon of filling into the middle of each square, pull up all four corners so they meet in the middle. Press the four edges together so that they look like an X when seen from above. Place on a lightly floured baking tray.
    8. Repeat this process with the other three pieces of dough. It might sound as if it would take half a year, but with good company and good music, they're done in no time!
    9. Boil the folded manti in salted water for 5-6 minutes.
    10. Serve with yoghurt sauce, paprika, sumac and olive oil.

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