Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

von | Aug. 13, 2024 | BACON, COMFORT FOOD, CUCUMBER, DINNER, EASY, EVERYDAY, GOAT CHEESE, INTERNATIONAL, LUNCH, OMNIVORE, PEAR, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 750

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

30 MINUTES

EASY

OMNIVORE

INT.

714 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH
DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

How to serve
This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

How to store
If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
„Let’s make a piece of happiness“
Print
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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

Recommended Equipment

  • tall container
  • hand blender
  • sharp knife
  • cutting board
  • three deep plates
  • small frying pan
  • oven
  • salad bowl

Ingredients

Units Scale

VINAIGRETTE

  • 50 grams blackberries
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 garlic clove
  • salt, pepper & cayennepepper to taste

GOAT CHEESE

  • 100 grams goat cheese
  • 2 tbsp all purpose flour
  • 1 egg
  • 2 tbsp breadcrumbs
  • 2 tbsp panko
  • 1 tsp dried thyme
  • clarified butter for frying

BACON

  • 50 grams bacon
  • brown sugar

SALAD

  • 150 grams mixed green salad
  • 50 grams blackberries
  • 1 small red onion
  • 2 tbsp pecan nuts
  • 1/4 cucumber
  • 1/2 pear
  • 2 radishes
  • chives

Instructions

  1. In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
  2. Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
  3. Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
  4. Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
  5. Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
  6. Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
  7. Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
  8. Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.
  • Cook Time: 30 min

Blueberry Oil

Blueberry Oil

von | Aug. 11, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, BLUEBERRY, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGAN

Blueberry Oil

Blueberry Oil

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August 11, 2024 by Kimberly

Create a homemade oil that promises a hint of berry magic but delivers none. Perfect for experimenting in the kitchen, though don’t expect any blueberry flavor – just pure, subtle oil.

65 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

–

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

I tried making a homemade oil infused with blueberries, dreaming of a burst of berry flavor. But let me save you the trouble – blueberries don’t share their taste or color with oil, no matter how hard you try. What I ended up with was a perfectly clear, flavorless oil that’s still fun to make but won’t change your dish in any noticeable way. It’s a lesson in kitchen experiments: sometimes they don’t turn out as planned!

How to serve
Since this oil didn’t pick up any blueberry flavor, it’s really just a basic oil now. Use it as you would any other neutral oil in your kitchen – great for light salad dressings or as a cooking base. While it won’t add any extra taste, it can still serve as a conversation starter at the table. People will definitely be curious about your failed attempt at infusing it with berry goodness! But if you still want to experience the ultimate blueberry flavor then try out my Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue.

How to store
Store this plain oil in a cool, dark place in an airtight container. Treat it like any other cooking oil, and it should stay fresh for about two weeks. Even though it’s not bursting with flavor, it’s still good for general kitchen use, so don’t let it go to waste!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Blueberry Oil
Blueberry Oil
Blueberry Oil
„Let’s make a piece of happiness“
Print
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Blueberry Oil

Blueberry Oil

  • Author: Kimberly
  • Total Time: 65 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 100 grams blueberries
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Put the blueberries into the blender. Pour in the oil. Blend on the highest setting until there only small pieces of blueberries are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 35 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Passive Time: 30 min
  • Cook Time: 35 min

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

von | Aug. 11, 2024 | BLUEBERRY, CREAMY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, DOUGH, EVERYDAY, FRUITY, INTERMEDIATE, INTERNATIONAL, LEMON, OVER 120 MINUTES, SPRING, SUMMER, UP TO 500, VEGETARIAN

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

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August 11, 2024 by Kimberly

Delight in every bite with these poppyseed crepes! Filled with zesty lemon cream and topped with crunchy blueberry meringue, it’s like a sunny day wrapped up just for you.

2 HOURS
30 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

329 PER PORTION

CREAMY
FRUITY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Get ready to elevate your dessert game with these fabulous poppyseed crepes. Imagine the nutty crunch of poppyseeds paired with a tangy soft lemon pastry cream and a crunchy blueberry meringue on top. It’s a treat that’s perfect for a special Sunday dessert or impressing friends at brunch. Each bite is a delightful mix of flavors and textures that will make you feel like you’re dining at a chic café.

How to serve
For a picture-perfect breakfast, fold the crepes elegantly and fill them with a generous dollop of lemon pastry cream and a swirl of blueberry sauce. Sprinkle some crunched blueberry meringue on top. A drizzle of honey and a few fresh blueberries will add the final touch.

How to store
To keep your poppyseed crepes fresh, store any leftovers in an airtight container in the fridge. They’ll stay good for about a day. You can also prepare everything in advance and enjoy them when you’re ready.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
„Let’s make a piece of happiness“
Print
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Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

  • Author: Kimberly
  • Total Time: 2 hr + 30 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • two small pots
  • vegetable peeler
  • medium-sized bowl
  • whisk
  • two mixing bowls
  • electric mixer
  • mortar & pestle
  • spatula
  • small frying pan
  • spatula

Ingredients

Units Scale

BATTER

  • 90 milliliters full-fat milk
  • 60 milliliters water
  • 1 egg
  • 1 tbsp melted butter
  • 1 tbsp poppyseeds
  • zest of 1/2 lemon
  • 60 grams all-purpose flour
  • 1/8 tsp salz

LEMON PASTRY CREAM

  • 90 milliliters full-fat milk
  • 90 milliliters heavy cream
  • 2 egg yolks
  • 50 grams white sugar
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • zest of 1 lemon

BLUEBERRY MERINGUE

  • 2 egg whites
  • 100 grams white sugar
  • pinch of salt
  • 1/8 tsp cream of tartar
  • 1.5 tbsp freeze-dried blueberries

BLUEBERRY SAUCE

  • 100 grams frozen blueberries
  • juice of 1/2 lemon
  • 1 tsp white sugar
  • pinch of salt

TOPPINGS

  • fresh blueberries
  • honey

Instructions

  1. Start by preparing the blueberry meringue. Preheat the oven to 100°C (212°F) with the fan on. Separate two eggs and place the egg whites into a bowl. Save the yolks for later, as you’ll use them to make the lemon pastry cream. Add a pinch of salt and the cream of tartar to the egg whites. Measure out the sugar and set it aside in a small bowl. Using an electric hand mixer, beat the egg whites on medium to high speed until they start to stiffen. Gradually add the sugar while continuing to beat the mixture until the egg whites are creamy, firm, glossy, and snow-white.
  2. Prepare the blueberry powder. Use a mortar and pestle to grind the freeze-dried blueberries into a fine powder. Gently fold the powder into the egg white mixture using a spatula until the mixture turns a light lavender color.
  3. Shape the meringues. Line a baking sheet with parchment paper. Using two tablespoons, spoon the egg white mixture onto the parchment, forming six individual mounds. Place the baking sheet in the oven for about 2 hours.
  4. Make the crepe batter. In a mixing bowl, combine flour, salt, milk, water, egg, melted butter, lemon zest, and poppy seeds. Stir until smooth, then refrigerate the batter for about 30 minutes.
  5. Prepare the lemon cream. In a small pot, combine milk and cream. Use a peeler to remove large strips of zest from a lemon, ensuring they are big enough to remove later. Heat the pot over medium heat, stirring occasionally to prevent a skin from forming. Heat until it begins to steam. Remove from the heat and set aside.
  6. Mix the lemon pastry cream. In a heatproof glass or metal bowl, combine the reserved egg yolks with flour, sugar, and vanilla extract. Stir until you have a smooth, creamy mixture.
  7. Combine and cook the cream. Gradually pour the warm milk and cream mixture into the egg yolk mixture, stirring constantly. Rinse the pot and fill it halfway with water. Bring the water to a simmer over medium heat, then place the bowl with the cream mixture over the pot, creating a double boiler. Heat the mixture to about 78°C (172°F) while stirring continuously, until it thickens to a creamy consistency. Once thickened, remove the bowl from the heat. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate.
  8. Prepare the blueberry sauce. In a small pot, combine the frozen blueberries with lemon juice, sugar, and a pinch of salt. Simmer over medium heat until the blueberries release their juices. Set aside.
  9. Cool the meringues. Once the meringues have finished baking, remove them from the oven and allow them to cool slightly.
  10. Cook the crepes. Heat a 20cm (8-inch) frying pan over medium heat. Add a small amount of butter, then wipe out the excess with a paper towel, leaving only a thin film. Pour about 4 tablespoons of batter into the pan, swirling quickly to spread it evenly. Cook for 1-2 minutes on one side, then flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter.
  11. Assemble the dish. Spread lemon pastry cream over each crepe, fold in half, then fold again to form a triangle. Drizzle the blueberry sauce over the crepes, crumble one meringue over each serving, and garnish with fresh blueberries and a drizzle of honey. Enjoy immediately!
  • Passive Time: 1 hr 30 min
  • Cook Time: 60 min

Red Bell Pepper Oil

Red Bell Pepper Oil

von | Aug. 8, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, TANGY, UMAMI, UP TO 500, VEGAN

Red Bell Pepper Oil

Red Bell Pepper Oil

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August 8, 2024 by Kimberly

Feel the warmth and zest of Mediterranean cuisine with this aromatic red pepper oil. Perfect for drizzling on salads, pastas, or grilled veggies, it’s pure culinary bliss!

70 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI
TANGY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to spice up your kitchen game? This aromatic red pepper oil is your new go-to for adding a touch of Mediterranean magic to any dish. This infused oil is bursting with flavor, perfect for drizzling over your favorite salads, pastas, or even grilled veggies. Trust me, once you try this, you’ll be hooked on its zesty and rich taste. Plus, it’s super easy to make at home!

How to serve
This vibrant red pepper oil is incredibly versatile. Drizzle it over fresh greens for a flavorful salad dressing, or toss it with pasta for an instant gourmet touch. It’s also fantastic for marinating meats or veggies before grilling, adding a delicious depth of flavor. Try brushing it over warm, crusty bread for a simple yet sensational appetizer. No matter how you use it, this oil elevates every meal to new heights. I like to serve it with these Turkish Beef Manti in Yogurt Sauce.

How to store
Keep it in a clean oil bottle or jar, and store it in a cool, dark place. It should stay fresh for up to 1-2 weeks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Red Bell Pepper Oil
Red Bell Pepper Oil
Red Bell Pepper Oil
„Let’s make a piece of happiness“
Print
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Red Bell Pepper Oil

Red Bell Pepper Oil

  • Author: Kimberly
  • Total Time: 70 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 red bell pepper
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Chop the bell pepper in coarse pieces and remove all seeds. Put the bell pepper pieces into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of bell pepper are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 35 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 35 min

Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

von | Aug. 8, 2024 | ALL YEAR, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, OMNIVORE, OVER 120 MINUTES, PASTA, TURKISH, UP TO 750, YOGURT

Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

JUMP TO RECIPE
JUMP TO VIDEO

August 8, 2024 by Kimberly

Experience a taste of Turkey with this comforting, homemade dumpling dish. Tender beef manti drenched in creamy yogurt sauce with a spicy tomato and red pepper kick. Simply irresistible!

2 HOURS
15 MINUTES

INTERMEDIATE

OMNIVORE

TURKISH

655 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Today, I’m bringing a slice of Turkey straight to your kitchen with a recipe that’s sure to warm your heart and tantalize your taste buds. Imagine soft, beef-filled dumplings, each bite bursting with rich flavors, sitting in a creamy yogurt sauce that’s perfectly balanced by a spicy tomato and red pepper kick. This dish is the epitome of comfort food and is sure to become a favorite in your home.

How to serve
When it comes to serving this delightful dish, presentation is key. Arrange cool, creamy yogurt sauce on a large platter, then place the tender beef dumplings on top. Finish off with the vibrant, spicy tomato and red pepper oil for a pop of color and flavor. Garnish with a sprinkle of sumac and dried mint. Pair it with a side of warm, crusty bread to soak up every bit of that delicious sauce.

How to store
If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them up in a microwave or on the stove, adding a splash of water to keep the dumplings moist and tender.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
„Let’s make a piece of happiness“
Print
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Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

  • Author: Kimberly
  • Total Time: 2 hrs + 15 min
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • shallow bowl
  • plastic wrap
  • two medium-sized bowls
  • grater
  • small pot
  • large plate
  • kitchen towel
  • rolling pin
  • sharp knife
  • medium-sized pot
  • slotted spoon

Ingredients

Units Scale

DOUGH

  • 240 grams all-purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 80 milliliters water

FILLING

  • 250 grams minced beef
  • 1 small white onion
  • 2 tbsp red bell pepper oil
  • 1 tbsp minced fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili flakes

YOGURT SAUCE

  • 600 grams
  • 6 garlic cloves
  • 1/8 tsp salt

TOMATO BELL PEPPER OIL SAUCE

  • 6 tbsp red bell pepper oil
  • 2 tbsp tomato paste
  • 2 tsp sumach
  • 2 tsp dried mint
  • pinch of salt

TOPPINGS

  • dried mint
  • sumach
  • parsely

Instructions

  1. First, you’ll prepare the Manti dough. Take a shallow bowl, add flour and sugar, and mix them together. Create a large well in the middle and crack the egg into it. Beat the egg with a fork and then add water. Mix everything with the fork until it forms a dough. Transfer the dough to a clean work surface and knead it into a smooth ball. If the dough is too sticky, add a bit more flour. Place the dough back in the bowl, cover it with plastic wrap, and let it rest for at least 1 hour.
  2. Next, take a medium-sized bowl and add the ground meat. Peel the onion and grate it directly into the bowl with the meat. Chop the parsley and add it to the meat as well. Season the meat with cumin, chili, salt, and pepper. Put the meat mixture in the fridge until you’re ready to use it.
  3. For the yogurt sauce, mix the yogurt with some salt. Peel the garlic cloves and grate them directly into the yogurt. Stir everything well and refrigerate until needed.
  4. To prepare the tomato-pepper sauce, mix the red pepper oil, tomato paste, sumac, mint, and a pinch of salt in a small pot. Place the pot on the stove but don’t heat it yet. We’ll get to this later.
  5. Take a large plate and sprinkle a thin layer of flour on it. Set it aside, you’ll need it soon to place your finished Manti. Also, prepare a clean kitchen towel to cover the Manti so they don’t dry out.
  6. Once the dough has rested, sprinkle a bit of flour on a clean work surface and place your dough ball on it. Sprinkle some flour on the dough ball as well. Roll out the dough into a rectangular shape measuring 36×50 cm / 14×20”. Cut the dough into squares measuring 6×6 cm / 2.3×2.3” using a pizza cutter or a sharp knife. You should get about 45-50 Manti squares from the dough.
  7. Place 1/2 to 1 teaspoon of filling on each square and fold them into Manti. To do this, bring the diagonal corners together and then fold the open corners towards the center, pressing the seams together. They should look like little envelopes.
  8. Take your 4 serving plates and evenly distribute the yogurt sauce on them. Set the plates aside.
  9. Fill a medium-sized pot about 3/4 full with water and bring it to a boil. Once the water is boiling, reduce the heat to medium and let it simmer. Add all the Manti to the water and cook for about 6-7 minutes.
  10. While the Manti are cooking, heat the pot with the tomato paste and red pepper oil over low heat. Stir well and keep it on low heat until the Manti are ready.
  11. Once the Manti are cooked, use a slotted spoon to remove them from the water and place them directly on the yogurt sauce on the plates. Pour the tomato-pepper oil sauce over the Manti and sprinkle with a bit of sumac and dried mint to finish.
  • Passive Time: 40 min
  • Cook Time: 1 hr + 35 min