Turkish Manti

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour, egg, warm water, and salt for the dough in a large bowl.

   Ca. 2 min.

2. 2

   Knead the mixture on a lightly floured surface for about 10-15 minutes until you have a smooth, elastic dough.

   Ca. 15 min.

   Kokkens note: The dough should be firm, not sticky.

3. 3

   Cover the dough with a clean cloth and let it rest at room temperature for 30 minutes.

   Ca. 30 min.

4. 4

   While the dough rests, prepare the filling by combining the ground beef, grated yellow onion, salt, and black pepper in a separate bowl.

   Ca. 5 min.

   Kokkens note: Ensure the onion is very finely grated or minced to avoid large chunks in the filling.

5. 5

   Divide the rested dough into four equal portions.

   Ca. 1 min.

6. 6

   Take one portion of dough and roll it out on a lightly floured surface until it's very thin, about 1-2mm thick.

   Ca. 5 min.

   Kokkens note: The thinner the dough, the more delicate the manti will be.

7. 7

   Cut the dough into small squares, approximately 2x2 cm.

   Ca. 3 min.

   Kokkens note: A pizza cutter or sharp knife works well for this.

8. 8

   Place a tiny amount of the beef filling in the center of each square.

   Ca. 10 min.

   Kokkens note: Use a very small spoon or your fingertip; too much filling will make them hard to close.

9. 9

   Pinch the corners of each square together to form small, boat-shaped dumplings, ensuring they are tightly sealed.

   Ca. 15 min.

   Kokkens note: There are various sealing methods; aim for a shape that holds the filling securely.

10. 10

    Repeat the rolling, cutting, filling, and shaping process with the remaining dough portions.

    Ca. 30 min.

    Kokkens note: Keep the finished manti on a floured tray to prevent sticking.

11. 11

    Bring a large pot of salted water to a rolling boil.

    Ca. 5 min.

12. 12

    Carefully add the manti to the boiling water in batches, making sure not to overcrowd the pot.

    Ca. 1 min.

13. 13

    Cook the manti for 8-10 minutes, or until they float to the surface and are tender.

    Ca. 10 min.

    Kokkens note: Remove one to test for doneness.

14. 14

    While the manti cook, prepare the garlic yogurt sauce by mixing the plain yogurt, minced garlic, and salt in a small bowl.

    Ca. 2 min.

15. 15

    For the chili butter, melt the unsalted butter in a small pan over medium heat.

    Ca. 2 min.

16. 16

    Once the butter is melted and slightly foamy, stir in the red pepper flakes and dried mint.

    Ca. 1 min.

    Kokkens note: Cook for just 30 seconds until fragrant, being careful not to burn the spices.

17. 17

    Drain the cooked manti using a slotted spoon.

    Ca. 1 min.

18. 18

    Serve the manti immediately, topped with a generous dollop of garlic yogurt and a drizzle of the warm chili butter.

    Ca. 1 min.

    Kokkens note: Garnish with extra dried mint or fresh parsley if desired.