Turkish Manti
Tiny beef-filled bundles from Turkey, traditionally served with garlicky yogurt and paprika-stained butter. I went brown butter — it was a very good idea.
Manti are usually made with lamb, but ground beef is honest, accessible, and equally delicious. The squares are small — patience and a sharp pizza wheel are your friends.
Ingredients
Serves 4Dough
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- 1 tablespoon olive oil
- 3-4 tablespoons water
Filling
- 1 pound ground beef
- 1 onion, grated
- 4 garlic cloves, minced
- ½ cup chopped parsley
- 1 tablespoon paprika
- Salt and pepper to taste
Method
1 hr 30 min**Dough:** Combine the flour and salt in a mixing bowl. Add the eggs, water, and olive oil. Mix well with your hands until a soft and smooth dough is formed. Cover and set aside for at least 30 minutes.
**Filling: ** Combine ground beef, onion, garlic, parsley, paprika, salt, and pepper. Mix well with your hands or a spoon.
Divide dough into two portions and lightly flour a work surface. Keep one piece of dough covered. Roll out the second portion into a rectangle that is about 1/8 inch thick. Cut the rectangle into 2-inch squares with a knife or a pizza wheel.
Place 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 to form a bundle. Repeat with the second piece of dough.
Bring a large pot of salted water to a boil over high heat. Cook manti in 2-3 batches making sure not to overcrowd the pot. Cook for about 3-5 minutes after the dumpling float to the surface.
Originally published on Daga's Cooking Journal.