Manti with Yogurt Sauce and Paprika Butter

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Sauce
Cuisine European
Servings (Default: 6)

Ingredients

  • 375 grams flour
  • 1 egg (s)
  • 1 onion (s)
  • 250 g minced lamb (alternatively minced beef)
  • 2 tablespoon parsley, chopped
  • Salt and pepper, black
  • 4 teaspoons paprika powder, hot pink
  • 4 cloves garlic
  • 600 g yourt
  • 3 tablespoon butter
Manti with Yogurt Sauce and Paprika Butter
Manti with Yogurt Sauce and Paprika Butter

Instructions

  1. For the dough, mix the flour with the egg and a little water and knead very well until a firm dough is formed. Halve the dough, place in a bowl, cover with a cloth or lid and let rest for 30 minutes.
  2. For the filling, peel and grate the onion and mix well with the minced meat, parsley, salt, pepper and 3 teaspoons of rose pepper.
  3. Roll out the dough almost 2 mm thick and cut into 3 cm squares. Put a little minced meat filling on each of the dough stains, fold the dough over a corner and press the edges firmly with your fingers.
  4. Bring plenty of salted water to the boil in a large saucepan and cook the dumplings in it for about 5 - 7 minutes.
  5. For the sauce, peel the garlic and press it into the yogurt using the garlic press. Season the sauce with salt.
  6. Melt the butter in a pan and briefly fry the rest of the paprika powder in it. Then strain the noodle bags, rinse them briefly and distribute them on plates. Put plenty of garlic yogurt on top of the pasta and drizzle with the paprika butter.
  7. Attention! You can never make enough of it, it`s always too little because it`s so delicious! The four of us can easily manage this amount of recipes.
  8. Tip: You can also put the raw dumplings in a buttered drip pan, add 1 1/2 l meat stock and cook the dumplings in a preheated oven at 180 ° C for 30 - 40 minutes and eat everything as soup.

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