Hamursuz Mantı
Turkish-style manti made with a simple dough (no yeast/fussy proving) filled and cooked, served with a savoury garlicky topping.
- 240 g plain flour
- 1 pc eggs
- 60 ml water
- 1 tbsp olive oil
- breading breadcrumbs
- 250 g minced beef
- 1 pc onion
- ½ tsp ground cumin
- salt
- black pepper
- 1 pc garlic
- 300 g natural yoghurt
- 30 g butter
- ½ tsp dried chilli flakes
- tomato paste
- vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Make the dough: combine flour, egg and olive oil in a bowl, then gradually mix in water until a firm dough forms. Knead for 5-8 minutes until smooth, cover and rest while you make the filling and get the topping ready.
- Step 2
Make the filling: finely grate or chop the onion, then mix it with minced beef, cumin, salt and black pepper. Cover and chill until needed.
- Step 3
Shape the manti: roll the rested dough very thin and cut into small squares (or circles). Place a small amount of filling in the centre of each, then pinch to seal (forming small parcels).
- Step 4
Cook: boil salted water in a large pot. Drop in the manti and simmer until cooked through, about 6 minutes (they float and the filling is cooked). Drain.
- Step 5
Make the yoghurt topping: stir the yoghurt with finely grated garlic and a pinch of salt.
- Step 6
Serve: spoon yoghurt over the manti. Melt the butter, then stir in chilli flakes (and tomato paste if using) and pour over the top. Serve hot.
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