Turkish Manti

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the filling:

  • 1 onion (s)
  • 300 g minced meat
  • Salt and pepper

For the dough:

  • 300 grams flour
  • 0.5 tablespoon ½ salt
  • 1 egg (s)
  • 100 ml water

For the sauce: (tomato sauce)

  • 1 tablespoon tomato paste
  • 3 tablespoon olive oil
  • 300 ml water
  • salt

For the sauce: (yogurt sauce)

  • 1 clove garlic
  • 300 g yourt
  • salt
Turkish Manti
Turkish Manti

Instructions

  1. Manti are Turkish tortellini and very laborious to prepare. This variant not only looks great, it is also easier to prepare.
  2. For the filling, cut the onion into small pieces, mix with the minced meat and season with salt and pepper.
  3. Put all the ingredients for the dough in a bowl and prepare the dough. Prepare two balls from the dough and roll out the dough with a rolling pin. If you let the dough rest for 10 minutes, you can roll it out better.
  4. 
  5. Cut strips from the dough with a pizza cutter and place minced meat on these strips with small intervals.
  6. As you can see in the video, fold the dough at the edge of the minced meat filling, connect it and shape it into a snail.
  7. Place on a baking tray and bake at 180 ° C for about 15 minutes.
  8. In the meantime prepare the tomato sauce. To do this, fry the tomato paste with olive oil, add the water, season with salt and bring to the boil.
  9. For the yogurt sauce, mash the garlic, mix with the yogurt and season with salt.
  10. Take the pastries out of the oven, pour the tomato sauce over them and bake for another 15 minutes.
  11. Spread the yoghurt sauce on the baked goods while they are still warm and sprinkle Pul Biber and dried peppermint over them. Serve the manti warm.
  12. Tip: A second option would be to bake the manti without tomato sauce. To do this, fry a tablespoon of butter, add Pul Biber and dried peppermint and fry everything nicely. The yoghurt sauce is added over the manti and the butter on top.

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