Manti - Turkish Tortellini

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 400 g + some flour
  • 1 egg + 1 egg white (size M)
  • 7-10 Tbsp salt and pepper
  • 1 Onion
  • 1/2 bunch Parsley
  • 2 stem(s) Mint
  • 250 g minced beef
  • 300 g Whole milk yoghurt
  • 2 Garlic cloves
  • 3 TABLESPOONS Butter
  • 1 TEASPOON Pul Biber (Turkish paprika spice; Turkish grocery store; substitute for rose paprika)
  • 7-10 Tbsp Cling film

Directions

  1. 1

    For the noodle dough, knead 400 g flour, egg, approx. 1⁄2 TL salt and 1⁄8 l water to a smooth dough. Form into a ball and wrap in cling film. Let rest for about 30 minutes.

  2. 2

    For the filling, peel and chop the onion. Wash the herbs, shake dry and chop coarsely. Put 1 tbsp aside, knead the rest with the chopped and onion. Season with approx. 1⁄2 TL salt and pepper.

  3. 3

    Roll out the dough thinly (2-3 mm) on a little flour. Cut into squares (approx. 5 x 5 cm) with a knife. Spread the chopping mass on the dough squares. Spread the edges thinly with egg white. Lay squares diagonally to form triangles and press the edges well together, then press the outer corners together.

  4. 4

    Bring salted water to the boil in a large pot and cook the manti in it for 5-6 minutes in 2 portions.

  5. 5

    In the meantime stir the yoghurt until smooth. Peel the garlic and press it directly into the yoghurt using a garlic press. Season to taste with salt. Melt butter and stir in Pul Biber. Remove or drain the manti and serve with the yoghurt sauce.

  6. 6

    Sprinkle with rest of herbs and sprinkle with paprika butter.

Nutrition Facts

KCAL
630 kcal
CARBS
76 g
FATS
21 g
PROTEINS
31 g