Ingredients
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
Filling
Manti and yoghurt dressing
Buttery tomato sauce
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.
| Note: | This is a twist on Turkish manti and not the original recipe. |
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