Manti Turkish Dumplings

This recipe for Manti or Turkish Dumplings recipe is similar to ravioli is from the Turkey book. I made the filling and sauce to suit our taste. I cooked and cooled down the filling before placing it inside the dough and boiling the manti.

Dough

2 cups flour

1 tsp salt

2 eggs lightly beaten

1/2 cup water

Place the flour and salt in a bowl and make a well in the center. Combine the egg with the water and whisk well, then slowly add to the flour, while mixing with your hands until it becomes a soft dough. Turn the dough to a lightly floured board and knead for about 3 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap and leave it the fridge for about 1/2 hour.

Divide the dough into 4 even sized portions and cover with a damp dish towel to prevent it from drying out. Line a baking sheet with parchment paper to place the filled manti. Work with one portion of dough at a time, roll out with a lightly floured rolling pin on a lightly floured board to create a large, paper thin rectangle. Using a sharp knife cut 1 1/2" squares and place about 1/2 tsp of filling and lift the four corners and make a parcel by sealing the corners. It is easier to make a triangle shape and seal the sides.

Bring a large pan of salted water to boil and cook the manti in batches for about 4 to 5 minutes each, until they rise to the top. Drain well and place it in a serving bowl, pour the sauce over and serve it hot. 

Filling

1 cup of ground meat

1 tbsp oil

1/4 cup onion finely chopped 

1 garlic clove

2" cinnamon stick

1/4 tsp cumin crushed

1/4 tsp chillie flakes or chillie powder

1/2 tsp pepper

1/2 tsp salt 

Sauté the onion, garlic and meat with the spices until the meat is cooked. 

To serve

1/4 cup butter

1 tsp paprika

1 tsp dried mint

dried chillie flakes to taste

Greek yogurt

Melt the butter over medium high heat  until it sizzles, then add the paprika, dried mint, chillie flakes and cook for 30 seconds. Spoon the yogurt and drizzle the butter over the manti before serving.

There are over 100 recipes from Turkey with tales from the road in this book by Leanne Kitchen. I really enjoyed this book that reflects on the rich culture and geography of Turkey. The book is separated into meze, soups, bread, pastry, pasta, vegetables and salads, rice and bulgur, fish and seafood, poultry and meat, and desserts.

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