Manti (Turkish dumplings) with yoghurt

Name: Manti (Turkish dumplings) with yoghurt
Prep time: 45 min
Total time: 105 min
Yield: 40
Ingredients: 250 g white flour; 1 ½ tsp salt; 1 dl water; 1 egg; 300 g minced meat (beef or lamb); 1 onion; 2 ½ tbsp Dried peppermint leaves; ¼ tsp nutmeg; ¼ tsp ground cumin; ¼ tsp cinnamon; ¼ tsp chilli flakes; salted water; 180 g plain yoghurt; 1 garlic clove; 2 pinches salt; a little pepper; 50 g butter; 2 tbsp tomato puree

Ingredients

40 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

250 g white flour

1 tsp salt

1 dl water, warm

1 egg

Filling

300 g minced meat (beef or lamb)

1 onion, finely chopped

1 ½ tbsp Dried peppermint leaves, crushed

¼ tsp nutmeg

¼ tsp ground cumin

¼ tsp cinnamon

¼ tsp chilli flakes

½ tsp salt

Manti and yoghurt dressing

salted water, boiling

180 g plain yoghurt

1 garlic clove, pressed

2 pinches salt

a little pepper

Buttery tomato sauce

50 g butter

2 tbsp tomato puree

1 tbsp Dried peppermint leaves, coarsely crushed

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How it's done

Dough

Mix the flour and salt in a bowl. Add the water and egg, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

In a bowl, mix the mince with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.

To shape

Roll out the dough in batches to a thickness of approx. 2 mm, cut into approx. 5 cm squares. Place 1 tsp of filling in the middle of each square, fold the corners into the middle, press the edges together, pressing out any trapped air.

Manti and yoghurt dressing

Cook the manti in batches in boiling salted water for approx. 10 mins., remove with a slotted spoon, keep warm. Combine the yoghurt and garlic, season.

Buttery tomato sauce

Heat the butter in a pan until it tastes slightly nutty. Add the tomato puree and mint, cook for approx. 2 mins. while stirring. Plate up the manti, top with the yoghurt dressing and buttery tomato sauce.

Good to know

Note:	This is a twist on Turkish manti and not the original recipe.

How-tos

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