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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Take your 4 serving plates and evenly distribute the yogurt sauce on them. Set the plates aside.
- 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.
- 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.
- 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
