Turkish Manti
Votes: 5
Time: 1 hour 25 minutes
Although manti are popular among many cultures, their shape, preparation method, and presentation vary across regions. Modern Turkish manti are most often formed into small squares or triangles and boiled in water. Knead the dough from oatmeal and flour, roll it out, cut into squares, and stuff with ground beef and onions. The dough will be quite sticky, but don't let that discourage you—the end result is worth it. Serve the finished manti with a topping of Greek yogurt, spiced olive oil, and chili flakes. These ingredients, and their combination, give Turkish manti their incomparable flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Manti
- 2 packs of instant oatmeal without flavors (about 2/3 cup) at 30g each
- 2 cups flour + extra for work
- 1 large egg
- 1 tbsp. l. olive oil
- 220 g of ground beef
- 1 small white onion, grated and squeezed out
Toppings
- 1.5 cups plain Greek yogurt
- 1 clove of garlic, grated
- 1/4 cup olive oil
- 1 - 2 tsp red pepper flakes
- 1/4 tsp paprika
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Cooking the dish according to the recipe:
- Prepare mantiCook the oats according to package directions and let them cool. In a bowl, combine the oats, flour, and 1/2 teaspoon of salt. Make a well in the center. Add the egg and olive oil to the well and mix with a fork.
- Turn the dough out onto a floured surface and knead into a smooth ball. Cover with a towel and let rest for 30 minutes. Meanwhile, in a bowl, combine the ground beef, onion, 1 tablespoon of salt, and pepper to taste.
- Prepare the toppingsIn a bowl, combine the yogurt, garlic, 1 cup water, and salt to taste. Heat the olive oil in a small skillet over medium heat. Add the red pepper flakes and paprika and cook for 1 minute. Set the yogurt sauce and herb oil aside.
- Bring a pot of salted water to a boil.
- Divide the dough into 4 pieces. On a floured surface, roll each piece into a 50 x 10 cm rectangle, then cut into 5 x 5 cm squares. Place 1 teaspoon of filling in the center of each square, fold the dough into a triangle, and press the edges to seal the filling inside.
- Cook the manti in batches, stirring occasionally, until they float to the surface, 8 to 10 minutes. Drain and divide the manti into bowls. Top with yogurt sauce and herbed butter.
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