With roots in Central Asia carried by Turkish people, mantı is one of the oldest stuffed pastas in Turkey, being a traditional dish of great social value due to the meticulous work it requires.
Mediterranean
Mantı
Traditional Turkish mantı with yogurt and spiced butter, authentic step by step recipe.
- Türkiye
- Main course
- High protein
- medium-high
- lactosa
60 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 20 g
- Carbohydrates 42 g
- Fat 18 g
Story behind the dish
Preparation
Mantı is a Turkish preparation with high difficulty. Reserve about 80 minutes in total (60 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of flour.
- Have ready: 1 egg.
- Have ready: 150 ml of water.
- Have ready: 300 g of minced lamb.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Knead the flour with egg
Knead the flour with egg, water and salt until you obtain a firm and elastic dough, let it rest covered for 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Mix the minced meat with the grated and drained onion
Mix the minced meat with the grated and drained onion, salt and pepper for the filling. Taste before serving: the balance between salt, acidity and fat defines the final result. In demanding recipes, do not improvise times: precision makes the difference. Taste before serving: the balance between salt, acidity and fat defines the final result. In demanding recipes, do not improvise times: precision makes the difference.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Stretch the dough very thin and cut into small squares…
Roll out the dough very thin and cut into small squares (approximately 2x2 cm). The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. In demanding recipes, do not improvise times: precision makes the difference. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. In demanding recipes, do not improvise times: precision makes the difference.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Place a small portion of filling in the center of each square…
Place a small portion of filling in the center of each square and close by bringing the four corners together towards the center. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step.In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the mantı in boiling salted water for 10-12 minutes…
Cook the mantı in boiling salted water for 10-12 minutes until done. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. In demanding recipes, do not improvise times: precision makes the difference. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.In demanding recipes, do not improvise times: precision makes the difference.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Drain and serve topped with yogurt mixed with garlic.
Drain and serve topped with yogurt mixed with garlic, and melted butter with paprika and dried mint. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The smaller the mantı, the more traditionally appreciated (it is said that several can fit on a spoon).
- The final touch of butter with hot paprika on the cold yogurt is essential for the contrast of flavors.
Variations
- Baked mantı (baked version before boiling).
- Vegetarian version with potato filling.
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