Mantı

Method

1. 1

   Step 1

   Mix the flour, egg (opens in a new tab), water and salt and knead to a firm, smooth dough. Cover and rest.

   • 10 min

   

2. 2

   Step 2

   Mix the beef with the grated onion (opens in a new tab), salt and pepper (opens in a new tab) until pasty. Stir the crushed garlic (opens in a new tab) into the yogurt (opens in a new tab) and leave at room temperature.

   • 5 min

   Food safety: Wash hands and surfaces after handling raw meat.

3. 3

   Step 3

   Roll the dough very thinly (about 1 mm) on a floured surface and cut into 3 cm squares. Put a chickpea-sized piece of filling on each and pinch the four corners together into a little bundle.

   • 45 min
   • Rolling pin (opens in a new tab)

   Work in halves and keep the rest of the dough covered so it doesn't dry out.

4. 4

   Step 4

   Boil the mantı in a large pot of salted water until they float and the dough is tender.

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Cut one open to check the filling is cooked through.

5. 5

   Step 5

   Meanwhile melt the butter (opens in a new tab), stir in the tomato paste (opens in a new tab) and chilli flakes (opens in a new tab) and sizzle for a minute. Add the mint off the heat.

   • 3 min
   • medium heat
   • Saucepan (opens in a new tab)
6. 6

   Step 6

   Drain the mantı, divide between plates, spoon over the garlic (opens in a new tab) yogurt (opens in a new tab) and drizzle with the red butter (opens in a new tab).

   • 2 min