Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, manti (turkish dumplings). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. All Reviews for Homemade Manti (Traditional Turkish Dumplings). Manti is an extraordinary dish from Turkey: tiny lamb-stuffed dumplings topped with three sauces: caramelized tomato sauce, brown butter sauce, and garlicky yogurt sauce.
Manti (Turkish Dumplings) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Manti (Turkish Dumplings) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook manti (turkish dumplings) using 17 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Manti (Turkish Dumplings):
- Get Dough
- Take 350 ml (+ 50 ml or gr) water
- Get 2 eggs
- Make ready to taste Salt, pepper
- Prepare 7 cups flour
- Make ready Filling
- Take 500 gr ground beef
- Prepare 1/2 bunch parsley
- Make ready 1 dry onion / chopped
- Prepare to taste Salt
- Make ready Sauce:
- Take Thick plain yogurt
- Make ready 1/2 tbs tomato paste
- Take 2-3 cloves garlic / chopped
- Take 1/2 tbs red pepper flakes
- Get 1/2 tsp sumac
- Prepare 1/2 stick butter
They are also popular throughout Central Asia and Armenia. There are several variations depending on the family and region. Turkish Manti is a dumpling like dish, served with garlic yoghurt and red pepper oil. This dish comes in many forms from large Mantı to tiny Manti pieces.
Steps to make Manti (Turkish Dumplings):
- 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.
- 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.
- Cut the dough into 4 balls. I can't 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
- 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)
- Take your filling , place a small amount of on each square
- Squeeze one side of the dumpling
- Then the other side, to prevent the filling leaks when you cook them
- Pinch to close tightly
- Make sure no openings, Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly.
- Like a star
- Or you can close by cross edges first, then..
- The other
- Which ever is easy for you
- 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 .
- If your squares stretch, and too long to work,
- Simply cut the dough and make smaller
- 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.
- 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.
- Place manti to a serving plate , add yogurt/ garlic and poor some paste sauce over.
- I put finished uncooked dumplings in a tray, (didn't 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)
Manti can be dried and then boiled later as a quick. Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is. Manti dumplings typically consist of a spiced meat mixture There are many different variations of Manti in terms of shape and way of serving, but the most famous type of Turkish Manti is the one.
So that is going to wrap this up for this exceptional food manti (turkish dumplings) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
