90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Erzurum Kesme Soup Manti
A delicious traditional dough soup from Erzurum cuisine, prepared with hand-cut noodles and chickpeas, topped with yogurt and mint sauce.
- Prep
- 30 min
- Cook
- 25 min
- Time
- 55 min
- Servings
- 4
- Calories
- 320
- Level
- Moderate
- Heat
- Gentle heat
- Region
- trk
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 cups flour
- 1 egg
- Half glass of warm water
- 1 teaspoon salt
- 1 cup boiled chickpeas
- 1 tablespoon tomato paste
- 2 tablespoons butterInstead: olive oil
- 1 teaspoon dried mint
- 6 cups hot water
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Mix flour, egg, salt and warm water in a bowl to knead a firm dough.
- 2
Divide the dough into meringues and roll out thinly on a floured counter.
- 3
Cut the rolled dough into strips first, then chop into tiny squares or noodle size.
- 4
Melt butter in a pot, fry the tomato paste, then add hot water and boiled chickpeas.
- 5
When the water boils, add the cut dough into the pot and cook until the dough softens.
- 6
Serve hot by burning mint on top.
Note. You can lightly sprinkle flour on the dough after cutting to prevent them from sticking together.
Questions
Which region does Erzurum kesme soup manti belong to?
This recipe is among the traditional pastry soups of the Erzurum region.
Can it be stored in the freezer?
Yes, you can dry the cut dough and store it in the freezer.
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