Recipe: Appetizing Manti (Turkish Dumplings)

Recipe: Appetizing Manti (Turkish Dumplings) Delicious, fresh and tasty.

Manti (Turkish Dumplings). Manti are more common among western Armenians, while among eastern Armenians, Georgians and Azerbaijanis, similar dumplings called khinkali are more prevalent. A popular type of Turkish manti is known as Kayseri mantısı, originally from Kayseri, an Anatolian city. Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti) Matt Taylor-Gross It's believed that these traditional meat-filled parcels were carried into Anatolia via the Silk Road.

The dumplings are typically made really small if you want to save some time make larger sized Manti.

I used a mix of lamb and beef mince so the dumplings didn't taste as fatty, the filling is kept simple with onion, parsley, and seasoning.

This really lets the taste of the Turkish pepper paste and garlic yogurt shine.

You can cook Manti (Turkish Dumplings) using 17 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Manti (Turkish Dumplings)

1. It’s of Dough.

2. Prepare 350 ml of (+ 50 ml or gr) water.

3. You need 2 of eggs.

4. It’s to taste of Salt, pepper.

5. You need 7 cups of flour.

6. Prepare of Filling.

7. You need 500 gr of ground beef.

8. Prepare 1/2 bunch of parsley.

9. Prepare 1 of dry onion / chopped.

10. Prepare to taste of Salt.

11. It’s of Sauce:.

12. You need of Thick plain yogurt.

13. It’s 1/2 tbs of tomato paste.

14. Prepare 2-3 cloves of garlic / chopped.

15. Prepare 1/2 tbs of red pepper flakes.

16. Prepare 1/2 tsp of sumac.

17. You need 1/2 stick of butter.

This Manti recipe can be prepared either with regular or gluten-free flour.

If you're looking for a new recipe to add to your dinner plans, this is a definite yes.

The word manti derives from mantu, meaning dumplings.

According to Holly Chase, "Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried manti, which could be quickly boiled over a.

Manti (Turkish Dumplings) step by step

1. Mix ingredients to prepare the dough, if you need more water add very little one of the time, make dough firm. Manti dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave to rest in a cold place or in the fridge for 30 minutes..

2. While the dough is resting, make the filling. Grate or finely chop the onion and combine with the ground meat and parsley. Season with salt and ground black pepper and mix well..

3. Cut the dough into 4 balls. I cant stretch the dough very good, so I work with 4 balls, (my mom works with two balls), working one piece of dough at a time.

4. As you see I stretch my dough with rolling pin back and forth, to large enough cut into a 1 1/2 or 2 cm wide squares(keep the other balls covered to keep them smooth).

5. Take your filling , place a small amount of on each square.

6. Squeeze one side of the dumpling.

7. Then the other side, to prevent the filling leaks when you cook them.

8. Pinch to close tightly.

9. Make sure no openings, Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly..

10. Like a star.

11. Or you can close by cross edges first, then…

12. The other.

13. Which ever is easy for you.

14. Just make sure you close the dumplings tightly. Place finished dumplings into a floured tray. Shake the tray frequently to separate the dumplings from each other. They may stick ..

15. If your squares stretch, and too long to work,.

16. Simply cut the dough and make smaller.

17. Boil water in a large pot, add 1 tablespoon of oil, and salt. Then add your dumplings . Cook until dough is cooked but still somehow firm. About 15-20 minutes. Do not wait too long. Dough will be too soft..

18. Sauce: chop fresh garlic, mash them add onto plain thick yogurt set aside. In a small pan melt butter, and 1 tbs oil, add red pepper flakes and paste, by stirring, add 1/2 or 1 tbs of manti boiling water until sauce gets thicker..

19. Place manti to a serving plate , add yogurt/ garlic and poor some paste sauce over..

20. I put finished uncooked dumplings in a tray, (didnt want them sticking to each other) kept in the freezer until they are frozen . Then transferred them into a freezer bag. Ready to cook whenever I want in the future(if you can't finish the dough, cover with stretch film, and keep in the freezer, you will work another time).

The dumplings prepared in Kayseri are especially tiny which makes their production very tricky and time-consuming.

As a proof of being a worthy wife, women had to show off their Manti-making skills, back in the days.

Hello Everyone! "Manti" is some kind of boiled dumplings served with youghurt and butter sauce.

It's a very popular dish in Turkey.

If you can make "Manti" it means that you really are the chef of your kitchen.