Manti (Turkish Dumplings)
Manti (Turkish Dumplings)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, manti (turkish dumplings). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Manti (Turkish Dumplings) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Manti (Turkish Dumplings) is something which I’ve loved my entire life. They are nice and they look wonderful.

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). Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti)Matt Taylor-Gross.

To begin with this recipe, we must prepare a few ingredients. You can cook manti (turkish dumplings) using 17 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Manti (Turkish Dumplings):
  1. Prepare Dough
  2. Take 350 ml (+ 50 ml or gr) water
  3. Prepare 2 eggs
  4. Prepare to taste Salt, pepper
  5. Make ready 7 cups flour
  6. Take Filling
  7. Get 500 gr ground beef
  8. Get 1/2 bunch parsley
  9. Make ready 1 dry onion / chopped
  10. Take to taste Salt
  11. Prepare Sauce:
  12. Take Thick plain yogurt
  13. Prepare 1/2 tbs tomato paste
  14. Get 2-3 cloves garlic / chopped
  15. Make ready 1/2 tbs red pepper flakes
  16. Take 1/2 tsp sumac
  17. Make ready 1/2 stick butter

They are also popular throughout Central Asia and Armenia. There are several variations depending on the family and region. Manti is a famous meal in Turkey. This dish takes time to prepare, but is well worth it.

Steps to make Manti (Turkish Dumplings):
  1. 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.
  2. 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.
  3. 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
  4. 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)
  5. Take your filling , place a small amount of on each square
  6. Squeeze one side of the dumpling
  7. Then the other side, to prevent the filling leaks when you cook them
  8. Pinch to close tightly
  9. Make sure no openings, Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly.
  10. Like a star
  11. Or you can close by cross edges first, then..
  12. The other
  13. Which ever is easy for you
  14. 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 .
  15. If your squares stretch, and too long to work,
  16. Simply cut the dough and make smaller
  17. 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.
  18. 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.
  19. Place manti to a serving plate , add yogurt/ garlic and poor some paste sauce over.
  20. 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)

The manti are served with a delicious homemade yoghurt sauce and chilli oil. Manti (a.k.a. dumplings) are very native to Uzbek people. Contains finely chopped onions and different herbs. Turkish variation of Manti is much smaller and resembles Uzbek Chuchvara. Turkish Manti (Ravioli Dumplings) : I have a friend that has been asking me to make Turkish food but I was a bit nervous because I've never had Turkish food and I was not sure if it would turn out.

So that’s going to wrap this up for this special food manti (turkish dumplings) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!