Manti (Turkish Ravioli)

Manti (Turkish Tortellini)
Originally uploaded by Tulipa Turcica.

Manti is a traditional dish in Turkey. Sometimes it is called “Turkish Ravioli”, “Turkish Dumplings”or “Turkish Tortellini”. Homemade manti is very delicious and superb meal. It takes time to prepare, but it's worth it.

In Turkey, the most famous manti is Kayseri style manti, their size is very tiny. People from Kayseri say “40 pieces of manti have to fit in one tablespoon”. The size of the manti is the choice of the cook and does not affect the taste. Some people like to make manti in different sizes.

Ingredients

Dough
2,5 cups flour
1 egg
100 gr. milk
½ dessert spoon salt

Filling
250 gr. finely ground meat (rib roast of heifer )
1 onion (finely chopped)
½ bunch fresh parsley (minced)
1 teaspoon freshly ground black pepper
1 teaspoon salt

Boiling
6 cups hot beef stock or water
1,5 dessert spoons salt

Sauce
1 tablespoon butter
1 tablespoon olive or corn oil
1 tablespoon tomato paste
1 teaspoon red pepper flakes
1 teaspoon paprika powder
2/3 cup hot beef stock or water

Yogurt & Garlic Dressing
3 cups yogurt
3 cloves garlic

Directions

Put flour into a large bowl. Sprinkle salt over flour. Make a pool in the centre.Crack the egg and gradually pour the milk into the pool. Mix the ingredients to form a dough.

Place the dough on a working surface. Knead well until making a smooth dough (knead aproximately 10 minutes).

When the dough is smooth and elastic, return it to the bowl, cover it with a damp cloth or wrap the dough with a plastic wrap, let it rest at room temperature for one hour.

Meanwhile, combine ground meat, finely chopped onion, minced parsley, freshly ground black pepper and salt into a mixing bowl and stir with a wooden spoon. Cover with cling film and set it aside.

Divide the dough into 2 balls. Work on a lightly floured surface and put some flour on each ball. Using a rolling-pin, roll out each ball of dough into a round layer (as thin as possible). Cut the round piece into 3 x 3 cm squares.

Take each square seperately, put 1/2 teaspoon of ground beef, onion and parsley mixture into the center of each square. Seal crosswise edges firmly over filling by pressing with your fingers.

Carefully transfer the dumplings onto a greased baking tray. Bake the dumplings in a preheated oven for ten minutes until crisp. Set them aside to cool.

Pour 6 cups of hot stock /water into a medium sized saucepan. Bring to a boil. Add 1,5 dessert spoons salt. Add dumplings into the boiling stock and cook for ten minutes until tender.

Meanwhile, heat a small sized nonstick frying pan over medium-low heat. Combine olive oil, butter, tomato paste, hot beef stock or water, red pepper flakes and simmer for 2-3 minutes. Transfer the sauce into the saucepan and stir with a wooden spoon. 1 minute later, remove the saucepan from the heat.

Using a slotted spoon, gently remove dumplings from the saucepan, place them on a warmed serving platter.

Spoon sauce into the bottom of the warmed plates. Spoon yogurt & garlic dressing over each plate of dumplings.

To prepare yogurt and garlic dressing, pour 3 cups yogurt into a small bowl, add 3 cloves of crushed garlic and whisk together.

Have a good appetite!