Recipe by: Michelle Pilarczyk
Source: adapted from a variety of sources
- 500g (2 3/4 cup) flour, sifted
- 1 tsp salt
- 3 large eggs
- 150ml (3/4 cup) water
- 250g (1/2 lb) minced lamb (or ground beef)
- 1 medium onion, grated and strained
- 1 bunch parsley, finely chopped
- 1 tsp nutmeg
- Good pinch of salt & pepper
- 1 kg (4 cup) plain yogurt (ideally sheep’s milk yogurt, otherwise goats or Greek)
- 8 cloves of garlic, minced
- 1 tsp salt
- 60g (1/2 stick) butter
- 1 1/2 tsp red pepper flakes
- 3/4 tsp sweet paprika
- Fresh mint leaves, finely sliced, or dried mint
- Ground sumac (a North African/Middle Eastern spice)
- In a large mixing bowl, combine the dry ingredients (flour and salt) for the dough.
- Create a crater and add the eggs, begin kneading and slowly adding the water to form a soft dough. Allow the dough to rest under a damp cloth for 30 mins.
- While waiting, in a separate bowl, combine the minced meat, onion, parsley, nutmeg, salt and pepper. Mix/Knead well with your hands.
- In another bowl, add the minced garlic and salt to the yogurt (done at this stage to allow time for the garlic flavour to infuse the yogurt).
- Place the meat and yogurt mixtures in the fridge, take meat mixture in and out of the fridge as you prepare raviolis in batches. The meat is easier to work with if cold.
- Once the dough is set, divide the four sections, and work with one at a time, leaving the remaining sections resting under the cloth to prevent drying. On a floured cutting board, roll out the dough to a thin rectangle shape. (Alternatively work in tennis ball size batches and roll the dough out with a pasta maker to thickness of a a ravioli (KitchenAid setting 4).
- Using an adjustable pastry wheel (see photo, or use pizza cutter or knife if you don’t have), cut the dough into 3.5cm x 3.5cm (1.25 inch) squares.
- Place chickpea-sized dollops of the meat filling in the center of each square, folding the diagonal corners to meet and pinching together to make a small purse. Place the finished manti on a floured baking sheet to prevent sticking.
- Melt the butter in a skillet, and the red pepper flakes and cook over low heat for 2-3 minutes, making sure the butter doesn’t burn. Off the heat stir in the paprika
- When all the manti has been filled, bring a large pot of salted water to a boil and add the manti. Cook 12-13 mins. Strain the manti and transfer to a serving bowl. Cover the manti with the yogurt sauce, drizzle with the infused butter, and sprinkle with mint and sumac.
Afiyet olsun! (Bon Appetit in Turkish, or literally translated “may it be good for you”)
Download PDF version: Turkish Manti (Raviolis)