Mains
Mantı Stuffed pasta with garlic yoghurt sauce and tomato-infused butter
Ingredients
Mantı dough
- 500 gr. (1 lb. 2 oz.) plain strong flour
- (bread flour)
- 1 tsp. salt
- 100 gr. (3½ fl. oz.)water
- 3 eggs, beaten
- 1 tsp. olive oil
Filling
- 200/225 gr. (7-8 oz.) minced beef
- ½ onion, grated
- Parsley, finely chopped
- Paprika
- Freshly ground black pepper
- Salt
- 1 tsp. olive oil
Garlic yoghurt
- Yoghurt, crushed garlic and salt
Tomato-infused butter
- Butter, tomato purée, paprika
- (also see Hot Tomato Sauce with Butter)
- For ½ quantity:
- 250 gr. (9 oz.) flour
- Scant 50 ml (2 oz.) water
- 2 eggs
- 1 tsp. olive oil
- (add half the water and remaining water as necessary)
- 1 mantı maker (see below) is useful (if not the dough should be divided into two, separately rolled out and cut into approx. 2.5 x 2.5 cm. (1" x 1") squares. Place a small bit of filling in each square and bring the edges together, in the middle, squeezing tightly, turning and making a small bundle).
- Empty the flour into a large bowl and sprinkle in the salt. Make a well in the centre and add the beaten eggs, water and olive oil. Knead into a smooth dough. Leave to rest in a bowl covered with a damp cloth.
- Mix all the filling ingredients together. Leave to one side.
- Divide the dough into 8 pieces. Take 2 pieces of the dough and roll each out to the thickness of a knife blade. Cover the mantı maker with one piece of the dough. Lightly roll over the dough with the rolling pin to mark the indentations. Fill these with small amounts of the filling. Cover with the second piece of dough and press securely down. With the rolling pin, press down backwards and forwards to cut the dough. Break off the small pockets and place on a large baking tray. Repeat with the other 6 pieces.
- Cover the tray with cling film and leave until you are ready to cook them. At this stage they can be put in the freezer (see below).*
- When you are ready to cook the mantı, put a large pan of stock on to boil. Cook as you would for pasta. This homemade 'mantı' takes a bit longer to cook, 25/30 minutes, but it’s worth it!
- Whilst the mantı is cooking, prepare the garlic yoghurt by mixing together crushed garlic, salt and yoghurt. For the tomato-infused butter, melt together butter, tomato purée and paprika.
- Strain the mantı and put into pasta dishes with a couple of tablespoons of the stock in which the mantı was boiled. Put a couple of spoonfuls of the garlic yoghurt over the mantı and drizzle on the tomato-infused butter.
- * Freezes well - open freeze on a baking sheet and then pack in polythene bags or freezer boxes.
(Turkish Pasta Maker)
- This is a plastic mould which has
- indentations for making 61 pieces of Turkish mantı at a time. It is available from time to time on Ebay.
Method
1
This is a plastic mould which has
2
indentations for making 61 pieces of Turkish mantı at a time. It is available from time to time on Ebay.
3
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