Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Mantı
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 1 hr
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 87 mg
- Sodium
- 478 mg
These delicious bite-size Turkish dumplings are stuffed with ground beef that’s lightly spiced with Aleppo pepper (pul biber), and served with tomato sauce and garlicky yogurt. Versions of meat-filled mantı are also popular in Armenia, Central Asia and the Balkans. You’ll find variations as you travel from country to country, especially with respect to the size of the dumplings: They can be large and ravioli-like or tiny. Even within Turkey you may encounter different versions, from how they’re shaped to how they’re cooked to what sauce they’re served with. Ground lamb is also a common stuffing, and you can substitute that for the beef if you like. Note that the amounts given here for the sauce and toppings are for cooking one batch of mantı only; you’ll need to prepare these elements of the recipe again when you cook the second batch.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 1 hr
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 87 mg
- Sodium
- 478 mg
Ingredients
Filling:
Dough:
Sauce:
Topping:
Directions
- For the filling: Grate the onion and squeeze it in a clean kitchen towel or in a fine-mesh sieve to remove as much liquid as possible. Mix the grated onion with the ground beef, Aleppo pepper, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Set the mixture aside.
- For the dough: Place the flour, egg and 1/2 teaspoon salt in a bowl. Add 1 cup room-temperature water and mix to combine. Transfer the dough to a floured surface and knead to until it holds together, about 5 minutes. Divide the dough into 4 pieces and wrap each in a plastic wrap.
- Coat the surface well with flour and use a rolling pin to roll out one piece of dough until it’s about 1/8-inch thick. Using a pizza cutter, cut the dough into 1-inch squares. Place a small amount of the meat mixture (the size of a chickpea) in each square. One at a time, bring two sides of a square up and fold and pinch them togehter, then bring the other two sides up and pinch. Repeat this process with the remaining dough and filling. (See Cook’s Note if you’d like a quicker althernative to this traditional way of forming mantı.)
- Divide the mantı in half; reserve half for cooking now. Prepare the remaining half for storage by placing them on a parchment-lined baking sheet and leaving them to air-dry for 2 to 3 hours. Toss them with some flour and refrigerate in an airtight container for up to 3 days or freeze with parchment paper between the layers for up to 2 months. (Note that you will have to prepare the tomato sauce ingredients again to cook them and prepare the yogurt sauce again as well for serving; the amounts of those given here are for cooking one batch only.)
- For the sauce: Place the butter in a large saucepan over medium heat to melt. Add the olive oil and tomato paste and cook, stirring, for 3 minutes. Add the dried mint, Aleppo pepper, 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook until the tomato paste starts to caramelize, about 5 minutes.
- Add half of the mantı and gently stir. Add enough water to cover the mantı by 1 inch and bring to a simmer. Cover and cook until tender, 15 to 20 minutes. Taste and adjust the seasoning with more salt if needed.
- Meanwhile, for the topping: Mix the yogurt, garlic and 1/2 teaspoon salt. Transfer the mantı to shallow bowls and top with garlic yogurt and dried mint.
Cook’s Note
A faster but nontraditional way to shape the manti is to roll out the dough and cut long pieces that are each about 2 inches wide. Arrange 3 to 4 tablespoons of filling in the middle of a piece of dough, then fold it over and and pinch the edges sealed. Slice it into 1-inch pieces.
