45 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
- Prep
- 70 min
- Cook
- 20 min
- Time
- 90 min
- Servings
- 6
- Calories
- 540
- Level
- Involved
- Heat
- Medium heat
- Region
- Kayseri
Servings6
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
- 2.5 cups flour
- 1 egg
- 1 teaspoon salt
- 1/2 cup water
- 200 g lean ground beefInstead: lentils
- 1 small onion
- 1 teaspoon salt for the filling
- 500 g strained yogurtInstead: strained yogurt
- 2 garlic cloves
- 3 tablespoons butterInstead: olive oil
- 1 tablespoon chili flakes
- 1 teaspoon dried mint
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, egg, salt and water into a firm dough. Rest 20 minutes. Mix the beef with grated onion and salt.
- 2
Roll the dough thin. Cut squares about 1 cm. Seal a grain-of-rice amount of filling in each.
- 3
Boil salted water in a wide pot. Cook the manti 8 to 12 minutes, until they float and the meat is done.
- 4
Salt the yogurt with crushed garlic. Drain the manti onto the yogurt. Scorch chili and mint in butter and spoon over.
Note. If the dough is soft it opens in the pot. Do not be generous with the water.
Questions
Why is Kayseri manti so small?
In the Kayseri measure, many pieces fit on one spoon. Cut large, it becomes another town’s manti.
Does the filling have onion?
Yes, grated and squeezed dry. Wet onion softens the dough.
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