Turkish Manti

Name: Turkish Manti
Ingredients: 3 1/4 cups all-purpose flour, sifted; 1 tbsp grapeseed oil; -1 None Beef Flling; 18 oz ground beef; 1 None small onion, finely chopped; 1 clove garlic, minced; 2 tsp paprika; 1 tsp ground cumin; 1/2 tsp chili flakes; 1/2 tsp ground cinnamon; -1 None Turkish Manti; 2 1/4 cups chicken stock; 2 None cinnamon sticks; 3 None bay leaves; 1 3/4 cups Greek yogurt; 1 clove garlic, minced; 1 None tomato, deseeded, finely diced, to serve; 3 tbsp fresh mint leaves, to serve

18 ingredients

7 steps

Ingredients

3 1/4 cups all-purpose flour, sifted
1 tbsp grapeseed oil
-1 None Beef Flling
18 oz ground beef
1 None small onion, finely chopped
1 clove garlic, minced
2 tsp paprika
1 tsp ground cumin
1/2 tsp chili flakes
1/2 tsp ground cinnamon
-1 None Turkish Manti
2 1/4 cups chicken stock
2 None cinnamon sticks
3 None bay leaves
1 3/4 cups Greek yogurt
1 clove garlic, minced
1 None tomato, deseeded, finely diced, to serve
3 tbsp fresh mint leaves, to serve

Directions

1

To make the dough, combine flour and a pinch of salt in a large bowl. Make a well in the center and mix in oil and 1 cup water. Stir until combined. Turn out onto a lightly floured work surface and knead for 8 mins, until smooth and elastic. Cover and set aside at room temperature for 30 mins.
2

Preheat oven to 400°F. Lightly grease 2 medium baking pans.
3

Meanwhile, to make the beef filling, combine all ingredients in a large bowl and season. Set aside.
4

Roll out dough on a lightly floured work surface until 1/8 inch thick. Cut into 3 1/2 inch squares. Place a heaped tsp of filling into the center of each square. Wet edges with a little water then bring up 2 opposite corners of pastry to join over filling. Bring up other 2 corners and pinch all four corners together, pressing along seams to seal.
5

Arrange in a single layer on prepared pans. Bake for 20 mins, until starting to brown.
6

Meanwhile, combine stock with 2 1/4 cups water, cinnamon and bay leaves in a medium saucepan. Bring to a boil and season. Pour broth over both pans of manti. Cover tightly with foil and bake for another 20 mins, until soft.
7

Remove manti from pans. Whisk together 1/4 cup broth, yogurt and garlic. Divide manti between shallow serving bowls. Top with yogurt, diced tomato and mint. Drizzle with a little broth to serve.