Manti are tiny Turkish ravioli that according to legend were brought by Turkic nomads from Central Asia. Kayseri boasts the smallest ones in the world, where 40 fit in a spoon. The contrast of pasta, meat, yogurt and spicy butter is pure Anatolian cuisine.
Mediterranean
Turkish manti with yogurt and garlic
Turkish manti with yogurt and garlic from Türkiye: traditional recipe step by step, with chef tips and clear timings.
- Turkey
- MAIN COURSES
- High protein
- medium-high
- lactosa
60 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 425 kcal
- Protein 22 g
- Fiber 2 g
- Carbohydrates 42 g
- Fat 20 g
- Sodium 640 mg
Story behind the dish
Preparation
Turkish manti with yogurt and garlic 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 7 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: 300 g of wheat flour.
- Have ready: 1 egg.
- Have ready: 200 g of minced lamb.
- Have ready: 1 finely chopped onion.
- Have ready: 1 teaspoon of sweet paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Knead flour
Knead flour, egg, water and salt until you obtain a thin dough; rest 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Mix meat with onion
Mix meat with onion, paprika, salt and pepper for the filling. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Roll out the dough thin and cut 4 cm squares; place a tip of…
Roll out the dough thin and cut 4 cm squares; Place a tip of filling and close in the shape of an almond. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Boil the manti in salted water until they float
Boil the manti in salted water until they float, about 8-10 minutes. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Whisk yogurt with garlic and salt; pour over the drained manti
Whisk yogurt with garlic and salt; pour over the drained manti. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Melt butter with hot paprika and sprinkle on top
Melt butter with hot paprika and sprinkle on top.
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Sprinkle dried mint and sumac; serve hot
Sprinkle dried mint and sumac; serve hot.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with lentil filling for vegetarian variant.
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