Manti in Turkish

Despite the fact that manti are popular among many peoples, in different regions they vary in form, method of preparation and serving. Modern Turkish manti are most often molded in the form of small squares or triangles and boiled in water. Knead the dough from oatmeal and flour, roll, cut into squares and start ground beef with onions. The dough will be pretty sticky, but let you this is not scary, because the end result is worth it. Ready Manty serve with toppings from Greek yogurt and spicy olive oils with chili pepper flakes. These additives and their combination give Turkish mantas an incomparable taste. друзьями: Time: 1hour. 25 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Manti

• 2 packs of 30 gr. tasteless instant oatmeal additives (approximately 2/3 Art.)
• 2 tbsp. flour + additionally for work
• 1 large egg
• 1 tbsp. l olive oil
• 220 gr ground beef
• 1 small white onion, grate and squeeze the liquid

Toppings

• 1.5 tbsp. plain greek yogurt
• 1 clove garlic, grated
• 1/4 Art. olive oil
• 1 – 2 tsp red pepper flakes
• 1/4 tsp paprika

Recipes with similar ingredients: oatmeal, flour, minced meat beef, eggs, yogurt, red pepper flakes, paprika

Recipe preparation:

1. Make manti: make oatmeal according to recommendations on the packaging and cool. In a bowl, mix oatmeal, flour and 0.5 tsp. salt and make a hole in the center. Add to recess egg and olive oil and mix with a fork.
2. Put the dough on a floured surface and knead smooth ball. Cover with a towel and leave for 30 minutes. By time mix in a bowl ground beef, onion, 1 tbsp. l salt and pepper taste.
3. Cook the toppings: in a bowl, mix yogurt, garlic, 1 Art. water and salt to taste. In a small frying pan over medium heat heat the olive oil. Add red pepper flakes and paprika and fry for 1 minute. Set aside yogurt sauce and spiced butter.
4. Bring a pot of salted water to a boil.
5. Divide the dough into 4 parts. On a floured surface roll each piece into a 50×10 cm rectangle., then cut into 5×5 cm squares. In the center of each square put 1 tsp. stuffing, fold the dough into a triangle and squeeze edges to seal the filling inside.
6. Cook manti in several batches, stirring occasionally, until they won’t pop up, 8 to 10 minutes. Drain and spread manti over bowls. Top with yogurt sauce and spiced oil.