Manti (Turkish Dumplings) It's not an easy dish for many people, so people may not prefer making it at home. Manti is an extraordinary dish from Turkey: tiny lamb-stuffed dumplings topped with three sauces: caramelized tomato sauce, brown butter sauce, and garlicky yogurt sauce. Manti are small Turkish filled dumplings.

Ingredients of Manti (Turkish Dumplings)

  1. Prepare of Dough.
  2. You need 350 ml of (+ 50 ml or gr) water.
  3. Prepare 2 of eggs.
  4. You need to taste of Salt, pepper.
  5. Prepare 7 cups of flour.
  6. You need of Filling.
  7. You need 500 gr of ground beef.
  8. It's 1/2 bunch of parsley.
  9. You need 1 of dry onion / chopped.
  10. Prepare to taste of Salt.
  11. Prepare of Sauce:.
  12. You need of Thick plain yogurt.
  13. You need 1/2 tbs of tomato paste.
  14. Prepare 2-3 cloves of garlic / chopped.
  15. You need 1/2 tbs of red pepper flakes.
  16. It's 1/2 tsp of sumac.
  17. Prepare 1/2 stick of butter.

Manti (Turkish Dumplings) instructions

  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.

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