Tray Dumplings From The Turkish Cookbook Recipes

TRAY DUMPLINGS FROM THE TURKISH COOKBOOK

Steps:

• To make the dough:.
• Combine the flour and salt in a large bowl. Make a well in the middle, add the egg, milk and olive oil and combine gently. Knead for 10 minutes into a coarse dough. Divide into 2 equal parts. Cover with a damp dish towel and let rest for 30 minutes.
• Sprinkle the rested dough with flour and use a rolling pin to roll each piece out to a 30-cm (12-inch) circle. Cut both circles into 5-cm (2-inch) squares.
• Preheat oven to 220°C/425°F/Gas Mark 7. Grease a 25-cm (10-inch) lipped baking sheet with 2 tablespoons of the butter.
• To make the filling:.
• In a bowl, knead the veal, onion, salt, dried chilli (red pepper) flakes and black pepper for 5 minutes, until well combined.
• Divide the filling mixture equally among the squares of dough, pair the corners and pinch them together leaving the middles open. Arrange the dumplings on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of butter and bake in the hot oven for 8 minutes.
• To make the sauce:.
• Meanwhile, heat the butter in a saucepan over medium heat, add the garlic cloves and sauté for 20 seconds. Add the dried chilli (red pepper) flakes and sauté for another 10 seconds. Add the tomato paste and sauté for 1 minute, then add the tomato and salt and cook for 5 minutes. Bring to a boil, then reduce the heat, add the hot stock and cook for another 3 minutes.
• Pour the sauce over the cooked dumplings and sprinkle over the basil, parsley, ground sumac and black pepper. Return to the oven for 1 minute, then serve immediately.
• Buy the book:.
• https://www.amazon.com/gp/product/0714878154.

HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)

Steps:

• Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
• Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
• Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
• Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
• Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
• Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.