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Turkish manti

Turkish manti are similar to dumplings, but their smaller size means more work. Delightful dough pockets filled with minced lamb and served with delicious sauce.

1 hours 35 minutes 4 people Main course 389 calories p.p.
Turkish manti

Ingredients

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  • 360 grams of flour + extra
  • 2 eggs
  • 2 teaspoons salt
  • 120 ml lukewarm water

Manti filling

  • 300 grams minced lamb (or beef)
  • 1 onion
  • few sprigs of fresh parsley
  • half teaspoon salt
  • pinch of black pepper
  • pinch of chilli powder

Yoghurt sauce

  • 200 ml Greek or Turkish yoghurt
  • 2 garlic cloves
  • pinch of salt

Tomato sauce

  • 200 grams tomato purée
  • 2 tablespoons olive oil
  • 100ml water
  • pinch of chilli powder

Butter sauce

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons chilli flakes
  • 1 teaspoon dried mint + extra
Turkish manti ingredients
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Kitchen equipment

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  • electric mixer (or knead the dough by hand)
  • medium bowl
  • chopping board & chef's knife
  • small bowl
  • 2 small saucepans
  • large pan
  • slotted spoon
  • large bowl or large plate lined with baking parchment
  • 2 clean tea towels
  • rolling pin
  • ruler
  • pizza cutter


Preparation

1 hours 35 minutes 4 people Main course 389 calories p.p.

View the original recipe via:
https://ohmydish.com/recipe/turkish-manti


Making the yoghurt sauce – 5 minutes

Peel 2 garlic cloves and chop as finely as possible. Mix the garlic with Greek yoghurt and season with salt.

You can keep the sauce in the fridge, but let it come to room temperature before serving.

Making the dough – 10 minutes + waiting time

You can knead the dough by hand or with an electric mixer. Mix flour together with salt and add the eggs one at a time.

Gradually add the lukewarm water and keep kneading until you have a nice elastic dough. This will take about 5 to 10 minutes.

Cover the dough and let it rest for about half an hour.

Making the filling – 10 minutes

Peel the onion and chop it as finely as possible. Finely chop the parsley and mix the minced lamb with the parsley, onion, salt, black pepper and chilli powder.

Making the tomato sauce – 10 minutes

Heat 2 tablespoons of olive oil in a saucepan and fry the tomato purée over low heat for about 5 minutes. We do this to reduce the acidity of the tomato purée.

Stir continuously and add a pinch of chilli powder. Remove the tomato paste from the heat and stir in the water to make a smooth sauce.

Filling and finishing the manti – 1 hour

Dust the work surface and rolling pin with flour and roll out the dough thinly, to a maximum of 2 mm.

Turkish manti - step 1
Turkish manti - step 1

Use a pizza cutter to cut small squares out of the dough.

Turkish manti - step 2
Turkish manti - step 2

The easiest way to do this is to use a ruler. Make the squares about 4 cm.

Turkish manti - step 3
Turkish manti - step 3

Meanwhile, cover the dough with a clean tea towel, because the dough dries out quickly. Place a little filling in the centre of a square and press the four corners towards the centre.

Turkish manti - step 4
Turkish manti - step 4

Close the squares by pressing all seams closed with your fingers. If the dough has dried out a bit and you can't squeeze it together, use a little bit of water.

Turkish manti - step 5
Turkish manti - step 5
Turkish manti - step 6
Turkish manti - step 6
Turkish manti - step 7
Turkish manti - step 7

Place the folded manti on a large plate or platter lined with baking parchment. Cover these immediately with a clean tea towel, because they dry out quite quickly.

Turkish manti - step 8
Turkish manti - step 8

Repeat until all the dough and filling has been used, then fill a large pot with water and bring to a boil.

Cook the manti in batches in the boiling water, do not add too many manti to the pan at a time. Cook the manti for about 5 to 10 minutes, they are ready when they float to the top.

Meanwhile, make the butter sauce by melting 2 tablespoons of butter in a small saucepan over low heat. Add 2 teaspoons chilli flakes and 1 teaspoon dried mint. Turn off the heat and stir in 1 tablespoon of olive oil.

Reheat the tomato sauce and serve the cooked manti with yoghurt sauce and tomato sauce. Finish with a little butter sauce and dried mint. Enjoy your meal!

Turkish manti: frequently asked questions

Where does manti come from?

The origin of manti is not entirely clear, it is attributed to the Uyghurs.

What are other names for manti?

Manti are also called Turkish pasta, Turkish ravioli, Turkish dumplings, dough pouches, dough bags or dough balls.


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