Manti is Turkish specialty dumpling normally filled with ground lamb (for a vegetarian version check here), not really heavily spiced, but tastes devine. It is labor intensive as everything is made from scratch, unless, you can find ready made Manti dough in your local grocery store. You must willing to set aside plenty of time if you are intent on achieving your own satisfactory meal to present to your family. The ingredients is short and simple, the making is straight forward and uncomplicated, but the process is long. Especially, if you don't have pasta machine to help you. You must roll the dough into thin strips, then cut them into squares. Next, each square is fill and shape with minced lamb, or beef. To shape manti into pretty little parcel, abviously need practice, especially if you never done this before. Having said that, make this Manti only if you are in a good mood :) Or, invite your friends, sisters, or someone to make it with you, that way you will be chatting, rolling, and shaping the same time, you'll be finish sooner then you realize. Good luck!
Manti. Turkish Dumpling Serve With Yogurt Sauce and Paprika Mint Oil
Recipe adapted from TURQUOISE, by Greg and Lucy Malouf
For manti wrapper:
14 oz bread flour
2 - 3 free-range eggs
1 tsp sea salt
For lamb filling:
7 oz minced lamb
1 small onion, grated
sea salt and freshly ground black pepper
For yogurt sauce:
14 oz Greek-style yogurt
3 cloves garlic, grated or minced
2 oz unsalted butter
1 tsp Hungarian paprika
2 tbs minced fresh mint, or 1 tsp dried mint
Place bread flour and salt in a mixer bowl. Lightly beat 2 eggs in a small bowl, add this to mixer bowl. Knead using dough hook attachment on a low speed just enough to mix the ingredients and to see if the dough is too dry to work on. If too dry, add the remaining 1 egg (lightly beaten). Increase the speed to medium speed and continue to knead for another 5 minutes.
Turn the dough onto kitchen counter top, continue to knead by hand for about 5 minutes, until the dough is smooth and elastic. Place the dough into a lightly oiled bowl, cover with plastic wrap, and let it rest for an hour. While the dough is resting, you can make the lamb filling.
Mix all ingredients together. Set aside until ready to use. If you are not going to use it immediately, refrigerate.
Roll the dough into a very thin (1/16-inch) strips. Cut the strips into 2-inch squares.
Working with one square of dough at a time (cover the rest with clean kitchen towel to prevent drying), place about 1/2 tsp lamb filling in the center. Moisten the edges with a little bit water, gather each corner in the center to make a star-like shape. Place it onto a lightly floured baking sheet, cover with a clean kitchen towel. Repeat with the rest of the dough until all filling has been used.
Bring a large pot of salted water to boil. Carefully drop in about half of the manti. After about 1 to 2 minutes, they will rise to the surface, which most likely they are cooked. If you are unsure, take one manti, and open it. Then, adjust the cooking time according to your preference of meat doneness. Using a large slotted spoon, transfer manti onto a large serving plate. Repeat with remaining manti.
Combine garlic, and yogurt in a bowl. Season with sea salt and freshly ground black pepper. Set aside.
In a small skillet set over medium low heat, melt the butter. Add mint, and paprika. Stir for a few seconds, then remove from the heat. Season with sea salt and freshly ground black pepper.
Spoon yogurt sauce over manti, drizzle with paprika and mint sauce. Serve immediately.