Name: Turkish Manti
Cook time: 7200 s
Total time: 7200 s
Yield: 4 small plates
Ingredients: For the dough:; 250 gr whole wheat flour; 60 gr lukewarm water; 2 pasture raised eggs; 5 gr salt; For the filling:; 200 ground lamb; 1 onion, chopped finely; 1 tsp red pepper paste; 1 bunch parsley, chopped finely; 1/2 tsp salt; 1/2 tsp black pepper; For the yogurt Sauce:; 200 gr thick yogurt; 2 cloves garlic, grated; pinch A of salt; For serving; Chili oil; Chopped parsley

BENGINGI

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Turkish Manti

cook:

2 h 0 min

0.0

(2)

Check out this awesome creation whipped up by my buddy Mateo and me! We decided to take on the culinary adventure of making Turkish Manti. These cute little pockets of goodness are stuffed with a mix of ground lamb, chopped onion, and fresh parsley. After a gentle boil, these tiny raviolis get treated to a dollop of creamy yogurt sauce infused with garlic, and a dash of chili oil for that extra oomph! Imagine the explosion of flavors that'll have everyone at the table begging for more. This recipe is like a friendly hand guiding you through a cooking escapade. It's perfect for a chill weekend with your favorite people – a chance to bond, laugh, and most importantly, feast on some seriously delicious grub. Get ready to impress your taste buds and your loved ones with our take on Turkish Manti. It's not just food; it's a whole experience that'll leave you craving for seconds (or thirds – no judgments here!).

4 small plates

original

metric

Ingredients

For the dough:

250 gr whole wheat flour

60 gr lukewarm water

2 pasture raised eggs

5 gr salt

For the filling:

200 ground lamb

1 onion, chopped finely

1 tsp red pepper paste

1 bunch parsley, chopped finely

½ tsp salt

½ tsp black pepper

For the yogurt Sauce:

200 gr thick yogurt

2 cloves garlic, grated

A of salt

For serving

Chili oil

Chopped parsley

Directions

Step 1

Start by making the pasta dough- pour the flour on your working surface and create a pit in the middle. Add the water, eggs and salt. Mix and knead for 12-15 min, until the dough is elastic and smooth.

250 gr whole wheat flour

60 gr lukewarm water

2 pasture raised eggs

5 gr salt

Step 2

Wrap the pasta with a plastic wrap and set aside while we work on the filling.

Step 3

Make the filling- chop the parsley and the onion finely and add to a bowl together with the ground lamb, red pepper paste, salt, black pepper. Bring together to an homogenous mix.

200 ground lamb

1 onion, chopped finely

1 tsp red pepper paste

1 bunch parsley, chopped finely

½ tsp salt

½ tsp black pepper

Step 4

Roll out the pasta dough on a floured work surface as thin as 1/8 of an inch thickess.

Step 5

Cut the dough with a pizza cutter into 1.5 squared inch pieces.

Step 6

Place 1/2 tsp of filling on each squared piece of dough. Close up each piece patiently. First fold the tiny square into two then seal all the opposite corners of the dough in the center.

Step 7

Bring water and salt to boil like you'd cook pasta.

Step 8

In the meantime prepare the sauce by simply combine yogurt, grated garlic and salt together in a bowl. We will mix this cold sauce with the boiled mantis once they are cooked.

200 gr thick yogurt

2 cloves garlic, grated

A of salt

Step 9

Boil the manti until they float to the top. Take out from the water and transfer to a serving bowl.

Step 10

Add 1-2 tbsp of yogurt sauce on top, add 1 tsp of chili oil and decorate with chopped parsley.

Chili oil

Chopped parsley

Step 11

YASSS!

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