Manti (Traditional Turkish Dumplings)
- Preparation and cooking time
- More effort
- Serves 4
A famous Turkish meal which takes some time to prepare but is totally worth it!
- Flour - 2 cups
- Salt - 1/2 teaspoon
- 2 eggs
- Water - 1/2 teaspoon
- 2 onions
- Vegetable oil - 3 tbsp
- Red pepper flakes - 1 tbsp
- Minced garlic - 1 tbsp
- 1 container plain yoghurt ( 8 ounce )
- Ground beef - 1/2 pound
- STEP 1Combine 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.
- STEP 2Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
- STEP 3Divide 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 2-inch squares with a knife or pastry wheel.
- STEP 4Place about 2 teaspoons of the meat filling in the center 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.
- STEP 5Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
- STEP 6Bring a large pot of salted water to a 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 yogurt sauce over the manti and drizzle each serving with the hot pepper oil.