Mediterranean cuisine
Easy

Turkish Manti

Turkish Manti
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This extraordinary dish from Turkey is a type of dumpling. The word manti derives from mantu, meaning dumplings. This classic Turkish recipe is one you can now make at home.

Recipe
PRE TIME: 1 hr 30 min
COOKING TIME: 30 min
TOTAL TIME: 2 hr
4 SERVING
Ingredients:
  • Dough
  • 5 cups All-purpose flour
  • 4 ea. Eggs
  • 2 tsp Extra virgin olive oil
  • 1 tsp Salt
  • 1 cup Water
  • - - -
  • 2 tbsp Flour
  • 2 large Egg wash
  • Filling
  • 1 lb. Ground beef
  • 2 cloves Garlic
  • tsp Salt
  • 1 tsbp Ras el hanout
  • 1 sprig Dried rosemary
  • tsp Salt
  • 2 tbsp Pine nuts
  • 1 tbsp Raisin, chopped
  • [ Mirepoix ]
  • 2 tbsp Carrot
  • 2 tbsp Celery
  • 2 tbsp Onion
  • Brown Butter
  • 3 oz. Butter
  • Balsamic Reduction
  • 1 tbsp Olive oil
  • 2 ea. Sliced shallots
  • 1 tsp Whole coriander
  • ½ ea. Serrano chili
  • 1 ea. Bay leaf
  • 4 sprigs Thyme
  • 1 cup Balsamic vinegar
  • 8 oz. Pomegranate syrup
  • ½ cup Sugar
  • ¼ tsp Salt
  • Cook The Dumplings
  • ¼ tsp Salt
  • 1 qt. Boiling Water
  • Sauce
  • 2 tbsp Brown butter
  • 10 ea. Mint Leaves
  • 2 cloves Chopped garlic
  • ½ ea. Serrano chili, diced
  • 2 tbsp Capers
  • 1 sprign Rosemarry
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • 1 tbsp Mint leaves, chopped
Directions:
Step 1
Step 1
1
In a kitchen aid mixer with a doe hook attachment, mix the eggs, flour, water, olive oil, and salt for 10 minutes
Step 2
Step 2
2
Flour doe lightly, wrap with plastic, and store in the refridgerator for an hour.
Step 3
Step 3
3
In a bowl mix ground beef, garlic, grated mirepoix, ras el hanout, salt, pepper, chopped raisins, pine nuts. chopped rosemary.
Step 4
Step 4
4
Roll out the dough with a rolling pinto 1/4th inch thick sheets(dusting with flour as needed to keep from sticking) with a quarter of the dough.
Step 5
Step 5
5
Cut into 4-inch squares and brush with egg wash on edges.
Step 6
Step 6
6
Put 1.5tsp of the meat blend before bringing the corners up to seal at the top and pressing the sides together to seal.
Step 7
Step 7
7
Heat butter in a pan until light brown. strain through a fine mesh.
Step 8
Step 8
8
In a medium pot, add【Balsamic Reduction】and cook at low temperature.
Step 9
Step 9
9
Blanch in salted boiling water for about 3 minutes (dumplings should be floating).
Step 10
Step 10
10
In a saute pan saute add the brown butter and dumplings, cook until the dumpling skin get crispy.
Step 11
Step 11
11
In a saute pan saute add the brown butter with mint leaves. Cook until mint leaves get light crispy and remove it from the pan.
Step 12
Step 12
12
Add chopped garlic, serrano, capers, brown butter, [Balsamic Reduction], rosemary, chopped mint leaves, and season with salt and pepper to taste.
Step 13
Step 13
13
Assemble dumplings and sauce.
Step 14ㅤ
Step 14ㅤ
14
Enjoy!
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