HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)
Manti is a famous meal from my country. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy-afiyet olsun (bon appetit)!
Provided by Asli Ocak
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 64.4 g, Cholesterol 120 mg, Fat 23.2 g, Fiber 4.3 g, Protein 23.2 g, SaturatedFat 6.5 g, Sodium 439.5 mg, Sugar 9.4 g
TURKISH DUMPLINGS
Provided by Food Network Kitchen
Time 1h25m
Number Of Ingredients 14
Steps:
- Make the dumplings: Cook the oatmeal as the label directs, then let cool. Combine the oatmeal, flour and 1/2 teaspoon salt in a bowl and make a well in the center. Add the egg and olive oil to the well and mix with a fork. Turn the dough out onto a floured surface and knead into a smooth ball. Cover with a towel and let rest 30 minutes. Meanwhile, mix the beef, onion, 1 tablespoon salt, and pepper to taste in a bowl and set aside.
- Prepare the toppings: Whisk the yogurt, garlic, cup water, and salt to taste in a bowl. Heat the olive oil in a small skilletover medium heat. Add the pepper flakes and paprika and cook 1 minute. Set the yogurt sauce and spiced oil aside. Bring a pot of salted water to a boil. Divide the dough into 4 pieces. On a floured surface, roll each piece into a 20-by-4-inch rectangle, then cut into 2-inch squares. Place 1 teaspoon beef filling in the center of each square, fold over into a triangle and press the edges to seal. Boil the dumplings in batches, stirring occasionally, until they float, 8 to 10 minutes. Drain and transfer to bowls. Top with the yogurt sauce and spiced oil. Photograph by Kate Mathis
TRAY DUMPLINGS FROM THE TURKISH COOKBOOK
Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || Also known as 'oven dumplings', some like to serve this with an additional yogurt sauce (made with 2 1/2 cups Greek yogurt, 3 crushed garlic cloves and a pinch of salt). || Region: Kayseri, Central Anatolia
Provided by Food.com
Categories Meatballs
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 625, Fat 49.4, SaturatedFat 29.6, Cholesterol 194.1, Sodium 910.5, Carbohydrate 22.9, Fiber 1.8, Sugar 2.3, Protein 23.2
TURKEY DUMPLINGS
These moist dumplings packed with turkey flavor are easy and fun to make.
Provided by Joan
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 10
Number Of Ingredients 5
Steps:
- Place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.
- Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut it into 1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately 15 minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 16.3 g, Cholesterol 34.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 367.5 mg, Sugar 2.5 g
MANTI (TRADITIONAL TURKISH DUMPLINGS)
A famous Turkish meal which takes some time to prepare but is totally worth it!
Provided by Martin Dršata
Time 1h
Yield Serves 4
Number Of Ingredients 10
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.
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