Turkish Manti

Name: Turkish Manti
Yield: 8 people (we always freeze half for another time)
Cuisine: British
Ingredients: 4 cups all purpose flour; 3/4 cup water; 2 large eggs; 250 g 10% fat lamb; Handful very finely chopped parsley; 2 large onions very finely chopped; Pinch black pepper; Pinch salt; 5 tablespoons passata (or 2 tablespoons of tomato paste watered down with 3tablespoons of the dumpling water); 2-4 tablespoons butter (depending on how buttery you like it!)

52_eats @beril_52eats

United Kingdom

This Manti recipe is my grandmothers. I have altered it to have a higher ratio of onions to lean lamb meat. The aim is to keep each portion of manti under 4 g of fat (for health reasons). I have kept the tomato sauce part of the recipe true to my Grandmothers recipe, but if you want a lower fat version I recommend heavily reducing the butter component to healthier fats.

52_eats @beril_52eats

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Ingredients

8 people (we always freeze half for another time)

For the dough
4 cupsall purpose flour
3/4 cupwater
2large eggs
For the filling
250 g10% fat lamb
Handfulvery finely chopped parsley
2large onions very finely chopped
Pinchblack pepper
Pinchsalt
For the tomato sauce
5 tablespoonspassata (or 2 tablespoons of tomato paste watered down with 3tablespoons of the dumpling water)
2-4 tablespoonsbutter (depending on how buttery you like it!)

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Steps

1

Mix the dough ingredients together and knead the dough for a good 5-10 mins. When pinched the dough has to feel like the lobe of your ear, then it’s perfect!
2

Quarter the dough, roll into balls, cover with cling film and leave to rest for 10mins.
3

Mix the ingredients for the filling.
4

Roll out the dough ideally using a long thin rolling pin called an oklava. Alternatively use a rolling pin, but if you do this you will need to cut your dough balls in half again otherwise you won’t get the dough thin enough. Use plenty of flour to avoid sticking!
5

The dough needs to be approx 1mm thick, working fast put small amounts of the filling mixture in the centre. Stick the corners together (a little water on the corners helps)
6

Make sure that the Dough that isn’t used is under a damp tea towel. Work through steps 4-5 again until all the dough is used. It takes a while! Put the dumplings on flat flour covered trays and cover until you are ready to cook them.
7

Prepare the tomato sauce by adding oil or butter to a pan. Then add passata. Cook through.
8

Boil water in a large pot and add your manti, boil for approx 5mins, the cooked manti will float. Just like with pasta try one to see if it is cooked, however manti must be soft not aldente like pasta. Drain and serve with garlic yoghourt, tomato sauce and a sprinkle of Sumac, mint and pul biber (Turkish red pepper flakes)