Manti – Turkish Ravioli Recipe – Turkey Special
Learn how to make the perfect Manti – Turkish Ravioli at home from scratch with this easy-to-follow recipe to impress your family and friends.
- Prep Time1 hr
- Cook Time15 min
- Total Time1 hr 15 min
Manti - Turkish Ravioli Ingredients :
- 200 g plain flour
- 1 medium egg
- 1 teaspoon salt
- 80 ml water
- 125 g ground beef
- 1 small onion (grated)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- teaspoon chili
- 30 g butter
- 1 tablespoon tomato paste
- ¼ teaspoon chili (optional)
- ½ teaspoon sumac
- 1 teaspoon dried mint
- 100 ml water
- 250 g Greek yogurt or plain natural yogurt
- 1 clove garlic (minced)
- pinch of salt
How to Make Manti - Turkish Ravioli
Preparing the Dough: In a mixing bowl, combine the flour and salt.
Add the water and egg, and knead the dough until it becomes smooth and elastic.
You can also use a food processor or a stand mixer to make the dough.
Cover the dough with a damp tea towel or plastic wrap and let it rest for 30 min-1 hour.
Preparing the Meat Filling: Because Turkish manti dumplings are traditionally very small in size, I suggest you grate the onions instead of chopping them to ensure they are evenly distributed in the filling.
In a separate bowl, mix together the ground beef (or lamb), grated onion, salt, black pepper, and chili (or paprika).
Shaping the Dumplings: Divide the dough into 2 equal pieces and turn them into balls.
On a floured surface, roll out one of the dough balls into a circle as thin as you can, approximately 45 cm (18 “) in diameter. Keep the other dough ball covered to prevent it from drying out.
You can roll the dough out using a pasta machine if you have one. It will make the process much quicker.
Cut the dough into 3 cm (1 “) squares using a sharp knife or a pizza cutter.
Place a small amount of the meat mixture (roughly half the size of a chickpea) in the center of each square.
Pull up the four corners of the dough around the filling, pressing the four seams firmly between your fingers to seal them shut.
Place the dumplings on a generously floured baking sheet to prevent them from sticking together.
Cooking and Serving Manti: Bring a large pot of salted water to a boil over medium heat.
Add the dumplings to the boiling water and cook for about 12-15 minutes, or until they float to the surface.
In a small saucepan, melt the butter and stir in the tomato paste, chili, sumac, and dried mint.
To loosen the sauce, add 100 ml of water and cook for 1-2 more minutes, stirring occasionally.
In a separate bowl, mix together yogurt, garlic paste, and a pinch of salt.
When serving the Manti, pour some yogurt over the dumplings and drizzle a generous amount of tomato sauce on top just before serving.
Sprinkle with additional sumac and dried mint for extra flavor.
