Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/2 cup warm water (adjust as needed)
For the Filling:
- 250g ground beef or lamb (or a mix of both)
- 1 medium onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 1 tablespoon olive oil (or melted butter)
For the Sauce:
- 1 cup plain yogurt
- 2-3 cloves garlic, minced
- 1 tablespoon olive oil or butter (for the sauce)
- 1 teaspoon paprika
- 1/2 teaspoon dried mint (optional)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine flour, egg, and salt. Gradually add warm water, mixing until a dough begins to form. Add enough water to form a soft but non-sticky dough.
- Knead the dough for about 5-7 minutes until it is smooth and elastic.
- Cover the dough with a damp cloth or plastic wrap and let it rest for about 30 minutes to relax the gluten.
2. Prepare the Filling:
- In a bowl, mix the ground meat with the finely chopped onion, cumin, paprika, black pepper, and salt. Add a tablespoon of olive oil or melted butter to bind the filling together.
- Make sure the mixture is well combined and set it aside.
3. Roll and Shape the Dumplings:
- After the dough has rested, roll it out on a lightly floured surface to a very thin sheet, about 1-2 mm thick.
- Cut the dough into small squares, about 2 inches (5 cm) wide.
- Place a small amount of filling (about 1 teaspoon) in the center of each square.
- Fold the dough over the filling to form a triangle, then pinch the edges together to seal the dumpling. After sealing, pinch the two corners of the triangle together to form a little “boat” shape. Alternatively, you can shape the manti into small rectangular parcels.
4. Cook the Manti:
- Bring a large pot of salted water to a boil. Carefully drop the manti into the boiling water, a few at a time, making sure not to overcrowd the pot. Cook for about 7-10 minutes or until they float to the surface and the dough is cooked through.
- Once the manti are cooked, use a slotted spoon to remove them from the water and set them aside.
5. Prepare the Sauce:
- In a small pan, heat olive oil or butter over medium heat. Add the paprika and stir for about 30 seconds until the oil is infused with the color and flavor of the paprika.
- In a small bowl, mix the yogurt with the minced garlic and a pinch of salt. You can also add dried mint if desired for extra flavor.
6. Assemble the Manti:
- Place the cooked manti on a serving platter.
- Drizzle the yogurt sauce generously over the manti.
- Finally, pour the warm paprika-infused butter over the top for extra richness and flavor.
7. Serve:
- Garnish with a sprinkle of fresh dried mint or chili flakes for an extra kick.
- Serve hot and enjoy!
Tips:
- You can prepare the manti ahead of time and freeze them before boiling. When ready to cook, simply drop them into boiling water directly from the freezer without thawing.
- For a vegetarian version, you can substitute the ground meat with a mixture of finely chopped vegetables, such as mushrooms, spinach, and onions.
- If you prefer a slightly richer flavor, you can use a combination of yogurt and sour cream for the sauce.
Variations:
- Tomato Sauce Variation: In some regions of Turkey, manti is served with a tomato-based sauce or combined with yogurt sauce for an extra layer of flavor.
- Egg and Yogurt: In some parts of Turkey, manti is served with a topping of scrambled eggs mixed into the yogurt sauce, adding a creamy texture.
Manti is a labor of love, but once you experience the tender dumplings and the tangy, garlicky yogurt sauce, you’ll understand why it’s a favorite in Turkish cuisine. Perfect for a cozy meal with family and friends!