published Sep 04, 2024 Is it pasta? Is it a dumpling? However you describe it, manti is delicious and sure to be the star of the meal! These unique Turkish dumplings are made with pasta flour for a springy, chewy dough that’s wrapped around a meat filling seasoned with herbs, tomato paste, garlic, and onions. Depending on the size and thickness of your pasta squares, this manti recipe makes between 36 and 40 dumplings. They make an excellent main course, topped with yogurt and chili sauces for moisture. It might be nice to serve a fresh dish on the side, like a beet, tomato, or white bean salad. I adapted this recipe from Rick Stein’s From Venice to Istanbul — a true masterpiece! It’s where I drew my inspiration for my Circassian chicken, saganaki, cilbir, and orzo rice recipes from.
Recommended Tools
Baking Trays – Lined with parchment paper, ideally, for resting the raw dumplings before they’re cooked. Rolling Pin – I’ve used a wine bottle in a pinch! Pizza Cutter – For shaping the dumpling squares. A paring knife works well, too. Pot
Storing and Reheating
Cooked Turkish dumplings can be refrigerated for up to 4 days. Reheat on the stovetop by adding to a pan with some water and covering to gently steam the dumplings until warmed through. Or, reheat in the microwave, doused with a bit of water.
Dough – The dough for this manti recipe is a very simple combination of eggs, kosher salt, and pasta flour — this high-protein, finely ground flour is what sets Turkish dumplings apart from all the others. Meat Filling – The ground beef filling contains diced onions and minced garlic, and is seasoned with: Herbs – A combination of fresh, peppery flat-leaf parsley and spicy, bitter oregano. Cilantro, rosemary, and thyme are other options. Tomato Paste – Just a tablespoon for acidity and brightness. You can substitute with equal parts tomato puree or, in a pinch, ketchup. Red Pepper Flakes – Substitute with paprika (mild), chili powder (medium), or cayenne (hot). Yogurt Dressing – This simple sauce is made from plain Greek yogurt, water, and salt. Chili Dressing – Red pepper paste (I use homemade Turkish pepper paste) and dried mint mixed with olive oil. Feel free to use fresh mint instead or use a hotter chili paste for a spicy, saucy finish to this manti recipe.
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