Manti with Yoghurt Sauce

  • Manti with Yoghurt Sauce

The recipe below instructs you how to hand make the manti from scratch. We purchased fresh manti from the market. You can also purchase dried manti from Amazon.

Manti with Yoghurt Sauce

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2 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1/2 teaspoon water ( as needed )


Combine the flour and salt in a mixing bowl. Lightly beat the eggs and then add these to the flour mixture. Combine well. If the mixture is too dry add the water. Add further water if needed. Knead in the bowl for about 5 minutes to form a smooth dough. If you have a mixer with pastry hook, you could use this instead.
Place the contents of the bowl onto a floured surface and continue to knead for about 5 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl, cover with plastic wrap and leave to rest for about 1 hour.
Divide the dough into golf ball size portions. Lightly flour a work surface and working with one piece at a time roll the dough as thinly as possible into a rectangular shape. If you have a pasta machine then use that. Cut each rolled portion into 1 & 1/2 inch (4cm) squares, using a knife or pastry wheel.
Make the manti filling by combining the minced lamb with the sea salt and ground pepper.
Place a chick pea size portion of the filling inside each square of dough. Using a small amount of water, moisten the edges of the dough. Fold one edge over the filling to form a triangle. Squeeze to seal, making sure there are no air pockets. This is important.
As an alternative to the triangle shape described above, you could make the traditional star shape instead. Bring two opposite corners together over the filling and press to join at the top. Repeat with the other two corners, moistening and pinching the side as you go to seal them.
Transfer the finished manti to a floured plate. Sprinkle more flour over the manti to prevent sticking.
Bring a large pot of salted water to a boil over medium-high heat. Cook the manti for about 12 to 15 minutes. The manti should be floating when cooked.
While the manti are cooking, prepare the sauce. Combine the yogurt and garlic. Put aside. Gently melt the butter over a low heat and then whisk for about 2 to 3 minutes. Remove from the heat and add the paprika.
When the manti are cooked, carefully drain. Serve the manti onto plates. Add the yogurt garlic mixture and then pour the butter paprika sauce over the top. Finish off by sprinkling over the dried mint and serve.

Manti Filling

1/2    pound    lamb, ground
   to taste    sea salt
   to taste    ground black pepper

Yogurt Paprika Sauce

1    pound    yogurt ( thick, Turkish style )
3    clove(s)    garlic ( finely chopped )
3    tablespoon    unsalted butter
paprika 1/2    teaspoon    mint ( dried )



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