Summary

Ingredients

For the dough:

• 500g flour
• 1 ½ cup water
• 2 tablespoon salt

For the sauce: (yogurt sauce)

• 500 ml yogurt, 3.5%
• 2 cloves garlic, finely chopped
• 2 tablespoons mint, finely chopped or dried
• salt
• Chilli flakes (Pul-Biber)

For the sauce: (tomato and pepper sauce)

• 2 tablespoon tomato paste
• 2 tablespoon oil (sunflower)
• 1 onion (s), finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon paprika pulp, hot, or 3-4 harrissa
• 1 cup water (manti cooking water)
• salt and pepper
• Chilli flakes (Pul-Biber)

For the filling:

• 500 g low-fat quark
• N / A Parsley, finely chopped
• Dill, finely chopped
• N / A Chives, finely chopped
• salt and pepper
• Chilli Flakes (Pul-Biber)

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Instructions

1. For the manti dough, knead all the ingredients together well. The dough must no longer stick, otherwise add flour as you feel. Let the dough rest for about 1/2 hour.
2. In the meantime, prepare the filling:
3. Mix the quark with the herbs and spices and season to taste. You can of course also use other herbs, depending on what the garden has to offer or what you prefer, e.g. thyme, rosemary, tarragon, mint, wild garlic, or spices such as cumin taste very good, everyone has to try them for themselves.
4. Roll out the dough on a floured surface approx. 2-3 mm thick. The best way to do this is with a Turkish rolling pin. Cut the rolled out dough into approx. 4 x 4 cm squares. Place a mini blob of the filling in the middle and shape into small packets. It is best to place one corner on the opposite one so that a triangle is formed, then press the edges together well with your fingers.
5. Before cooking the manti, the sauces are prepared.
6. For the yogurt sauce, mix all the ingredients well and season to taste. Here you can vary the herbs and spices again so that the sauce harmonizes with the contents of the manti.
7. For the hot tomato and pepper sauce, sauté the onion and garlic cubes in hot oil until they are lightly browned, then stir in the tomato paste and paprika paste. Simmer a little and then stir in the manti cooking water. Season the sauce again to taste.
8. The pepper pulp I use is homemade in Turkey and very, very hot. If possible, use a homemade marrow, or use harrissa or ajvar. You just have to feel your way to the sharpness.
9. Put the finished manti in boiling salted water and let it steep on a low flame until they float on the surface.
10. Arrange the manti on a large plate, pour the yogurt sauce over it and mix a little with the manti. Serve the hot sauce separately so that everyone can put their own spiciness on the plate.
11. Tip:
12. If you don`t want to use the manti immediately, you can freeze it as follows: Let it dry in the oven for about 5 minutes at 250 degrees on a baking sheet lined with baking paper. Then they can be frozen in portions without sticking together.