A dozen or so years ago I was at a Turkish evening led by two volunteers from this country. We talked for a long time about culture, but also about cuisine. As part of the attractions, we made Manti dumplings. I repeat their taste at home today.
Manti dumplings, which are a dish of Turkish cuisine that is exceptionally easy to make. They are sometimes called Turkish tortellini, but they also have something exotic in their taste. They have their roots in the Middle Ages.
Manti dumplings – ingredients
- ground beef (about half a kilo)
Sauce – ingredients
- Greek yoghurt
- 2-3 cloves of garlic
- tomatoes in can
- dried pepper
How to make manti dumplings?
We start by kneading the dough for dumplings. It has to be soft and flexible, but also formable. Traditionally, the smaller the manti we make, the greater our skills. Ideally, one dumpling should fit about half a teaspoon of stuffing. I have not always succeeded in this size because it is time-consuming. In Turkey, whole families are preparing dinner.
Prepare the stuffing from raw meat, chopped onion and chopped parsley. We mix and knead them thoroughly. We put them on the squares cut out of the dough and stick them together by joining all the corners. Thanks to this, we obtain a characteristic shape. Depending on the size of the dumplings, cook them in salted water for a few minutes. In the meantime, fry the tomatoes with olive oil and spices, and mix Greek yoghurt with chopped garlic.
Put the dumplings on the plates, then yoghurt with garlic and tomato sauce on top. As I wrote at the beginning, the dish is very simple, but it will stay with me for sure. The only drawback is glueing dumplings, which takes a bit;)