Turkish Ravioli / Mantı
This is a tasty whole meal.
Servings 6 servings
Calories 250kcal
Ingredients
Dough
- 500 grams flour
- 1 egg
- 200 millilitres water
- 1 teaspoon salt
Filling
- 200 gram minced meat beef
- 1 onion grated
- 2 garlic cloves minced
- 10 stalks parsley optional
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch paprika
Yogurt Garnish
- 500 gram yogurt
- 5 garlic cloves crushed
- 1 pinch salt optional
Tomato Garnish
- 2 tablespoon olive oil
- 2 tomato grated
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 garlic cloves crushed
- 1 teaspoon dry mint flakes
Butter Garnish
- 2 table spoon butter
- 1 tea spoon red pepper flakes
Spices - Optional
- 1 pinch dry mint flakes
- 1 pinch cumin
- 1 pinch red pepper flakes
- 1 pinch sumac
Instructions
Dough and Packing
- Add almost all the flour - spare about ⅕ - into a large mixing bowl. Make a hole in the middle and also add the egg, water and salt.
- Knead until you obtain a non-sticky dough. Should take about 10 minutes
- Set aside the dough, covering it with a clean kitchen towel for at least 10 minutes. Always keep dough covered with a cloth when you are not using/handling it.
- Sprinkle your workspace with some flour. Cut the dough into four. Spread each using a roller or a rolling pin to achieve a thickness about 1-2 mm.
- Cut each sheet to small squares of 2 centimetres. Put one on top of the other.
- Put small amounts of filling in each square.
- First fold one corner somewhat diagonally.
- Then turn it to the other side. While putting your finger in the middle, stick the other facing two corners to each other.
- Continue until all the material is finished. While you are doing this, put the little bundles to a tray, so they do not stick to each other. You may want to sprinkle additional flour on top so they do not stick while waiting and/or cooking.
- The important thing is to somehow stick the corners together, so if you find this method difficult, you can try other shapes, methods or even invent new ones. The taste will be the same.
- If you will not cook all of it, you can freeze them on a tray and then put them in a box/bag and keep them in the freezer.
Filling
- Filling is prepared raw. Mince or grate the onions and the garlic. Just mix well all the filling ingredients and the filling is ready. Meat should be minced beef with around 12% fat.
Yogurt Garnish
- Crush the garlic and mix well with plain yogurt. You may also choose to add a pinch of salt.
Tomato Garnish
- Add the olive oil to a small pot.
- Grate the tomato. If the tomatoes are not giving out color or not in season, you can also use ready tomato pure (about 200 millilitres) or tomato paste (2 tablespoons) .
- Add all the other tomato garnish ingredients. Cook until well combined. You may add several tablespoons of hot water, if necessary to make it fluid. Let simmer for at least 10 minutes.
Butter Garnish
- Melt the butter in a small pot and add the red pepper flakes. Cook, mixing for a minute, do not burn.
Cooking and Serving
- Prepare a big pot with 1.5 litres of boiling water and 1 teaspoon of salt. When water comes to boil. Add the dumplings. Cook for about 5-8 minutes. When the dumplings rise to the top of the water it is a sign that they are ready. Taste one, if pleased with it, drain. Save the stock to make a soup later.
- First place the dumplings in every plate. Then the yogurt, then the tomato garnish, followed by the butter garnish. Sprinkle with spices and the plate is ready. Enjoy.
Notes
No need to prepare any side dishes with this recipe. I can only suggest to add a plate of pickles on the table and it will be more than enough. Enjoy.