Turkish Manti with Beef and Garlic Yogurt

Hand-folded tiny dumplings with a firm dough and juicy beef filling. They are topped with a creamy yogurt and a sizzling red pepper butter that stains the dish with deep orange hues.

• Prep time: 60 min
• Cook time: 15 min
• Difficulty: Hard
• Calories: 816
• Protein: 36 g
• Carbs: 85 g
• Fat: 34 g

Ingredients

• 400 g Wheat flour ( sifted )
• 2 piece Egg ( whole )
• 100 ml Mineral water ( lukewarm )
• 300 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( very finely minced )
• 400 g Plain Greek yogurt ( at room temperature )
• 3 piece Garlic ( pressed )
• 50 g Minimum butter sweet ( cubed )
• 1 tbsp Sweet paprika
• 1 piece Hot chili pepper ( seeded and minced )
• 1 tsp Fleur de sel
• 1 pinch Black pepper ground
• 1 tsp Dried mint
• 1 tsp Sumac

Instructions

1. Dough preparation

   On the work surface, mix the flour, eggs, salt, and water. Knead vigorously for 10 minutes until the dough is smooth, elastic, and firm to the touch. Cover with a cloth and let rest for 30 minutes.

2. Filling preparation

   In a mixing bowl, combine the ground beef with the finely chopped onion. Season with salt and black pepper. The filling should be homogeneous and supple.

3. Shaping the manti

   Roll out the dough to a thickness of 1 to 2 mm. Cut into 2 cm squares. Place a small ball of meat in the center of each square. Fold the four corners towards the center and pinch firmly to seal.

4. Cooking the ravioli

   Drop the manti into a large pot of boiling salted water. Cook for about 5 to 8 minutes. They are done when they float to the surface and the dough is tender but still slightly firm to the bite.

5. Yogurt sauce, red butter and finishing

   Mix the yogurt with the pressed garlic. In a small skillet, melt the butter until foamy, then add the paprika and sliced chili. Remove from heat when the butter turns brick red. Plate the manti, top with yogurt sauce, pour the spiced butter over, and sprinkle with dried mint and sumac.

Chef's tips

• If the dough is too sticky, add a dusting of flour; it must be firm to prevent tearing.
• Press the edges of the manti tightly: if they open during cooking, the filling loses all its juice.
• The butter should not burn, just foam and infuse the spices.

Storage

Raw manti freeze very well flat on a tray before being bagged. Once cooked, they should be eaten immediately.