Step-by-Step Guide to Prepare Favorite Turkish Manti

Turkish Manti.

You can cook Turkish Manti using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Turkish Manti

1. Prepare of For the dough.
2. It’s 4 cups of all purpose flour.
3. Prepare 3/4 cup of water.
4. It’s 2 of large eggs.
5. It’s of For the filling.
6. You need 250 g of 10% fat lamb.
7. Prepare Handful of very finely chopped parsley.
8. It’s 2 of large onions very finely chopped.
9. You need Pinch of black pepper.
10. Prepare Pinch of salt.
11. Prepare of For the tomato sauce.
12. It’s 5 tablespoons of passata (or 2 tablespoons of tomato paste watered down with 3tablespoons of the dumpling water).
13. It’s 2-4 tablespoons of butter (depending on how buttery you like it!).

Turkish Manti instructions

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).