ReceptnaptárRecipes › Middle East & Caucasus › Dinner
Mantı (tiny meat-filled dumplings with garlic yoghurt and paprika butter)
A famous dish of the city of Kayseri: the smaller the mantı, the more prized it is — tradition holds that forty of them should fit on a single spoon. The garlic yoghurt and paprika butter complete it.
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Ingredients
Method
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- Knead the flour with the egg, water and salt for 8-10 minutes, until you get a smooth, firm dough. Rest, covered with plastic wrap, for 30 minutes.
- Knead the minced meat together with the onion, parsley, salt and pepper.
- Mix the yoghurt with the garlic and a pinch of salt, and leave at room temperature.
- On a floured surface, roll the dough out very thin (1-2 mm) in two batches, and cut into 3×3 cm squares.
- Put a pinch of filling in the centre of each square, bring up the four corners and pinch them together to form a tiny pouch.
- Cook the dumplings in plenty of salted boiling water for 8-10 minutes, until the dough is tender, then drain.
- Melt the butter, stir in the tomato paste, pul biber and mint, and let it foam for 1 minute.
- Spoon the mantı onto plates, drizzle with the garlic yoghurt, top with the paprika butter, and serve sprinkled with sumac.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Can be frozen on a tray before cooking, and dropped straight from frozen into the boiling water.
- Some families lightly roast the dumplings in the oven before boiling, then finish them in stock.
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