Manti – Turkish Ravioli Recipe – Turkey Special

Prepare the Dough: In a mixing bowl, combine the flour and salt.

Add the water and egg, and knead the dough until it becomes smooth and elastic. Alternatively, use a food processor or stand mixer for easier preparation.

Cover the dough with a damp tea towel or plastic wrap and let it rest for 30 minutes to 1 hour.

Prepare the Meat Filling: Since Turkish manti dumplings are traditionally small, grate the onions for even distribution in the filling.

In a separate bowl, mix together the ground beef (or lamb), grated onion, salt, black pepper, and chili (or paprika).

Shaping the Dumplings: Divide the dough into 2 equal pieces and form them into balls.

Roll out one dough ball on a floured surface into a thin circle, about 45 cm (18 inches) in diameter. Keep the other dough ball covered to prevent drying.

Use a pasta machine if available for quicker rolling.

Cut the rolled dough into 3 cm (1 inch) squares using a sharp knife or pizza cutter.

Place a small amount of the meat mixture (about half the size of a chickpea) in the center of each square.

Fold up the four corners of the dough around the filling, firmly pressing the seams shut between your fingers to seal.

Place the shaped dumplings on a generously floured baking sheet to prevent sticking.

Cooking and Serving Manti: Bring a large pot of salted water to a boil over medium heat.

Add the dumplings to the boiling water and cook for 12-15 minutes, or until they float to the surface.

In a small saucepan, melt the butter and stir in the tomato paste, chili, sumac, and dried mint.

Add 100 ml of water to the sauce to thin it out, then cook for an additional 1-2 minutes, stirring occasionally.

In a separate bowl, combine yogurt, minced garlic, and a pinch of salt.

When serving the Manti, spoon yogurt over the dumplings and drizzle with the prepared tomato sauce just before serving.

Garnish with additional sumac and dried mint for enhanced flavor.