2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) + 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) water
3 eggs
2 tablespoons vegetable oil
5 tablespoons yogurt
1 garlic clove
2 tablespoons butter
Half a tea glass (about 50 ml) vegetable oil
1 tablespoon salça (Turkish tomato/pepper paste)
How to Make Mantı (Turkish Dumplings) – Hand-Rolled Style
Finely dice 1 onion into a bowl. Add 400 g of ground meat, 1 teaspoon of black pepper, and 1 dessert spoon of salt, then knead everything together.
In a large bowl, combine 1 kg of flour, 2 water glasses of water, 3 eggs, 2 tablespoons of vegetable oil, and 2 dessert spoons of salt, then knead into a dough. Divide the dough into round portions. On a floured surface, dust the dough with flour and roll each portion out to the size of a thin sheet (yufka), then cut into squares. Place some of the prepared filling in each square and fold into a triangle shape, pressing the edges firmly to seal.
Bring a pot of water to a boil, add the mantı, and cook until done.
For the sauce: In a bowl, mix 5 tablespoons of yogurt with 1 crushed garlic clove.
In a pan, melt 2 tablespoons of butter with half a tea glass of vegetable oil. Add 1 tablespoon of salça, 1 tea glass of water, and 1 dessert spoon of Aleppo pepper flakes, then bring to a boil. Serve the cooked mantı topped with the yogurt-garlic sauce and the salça sauce.
Reviews
Volkan Usta
S
Sibel Kutlu
Comments
A
Aysel demirci
Bizde buna kulak asi derler icine suzme kati yogurtdan yaparlar
M
Melek
Yoğurt çok az
B
Bibinya
Bu tarif yanlış Türkmenistanda her zaman yapılan su böreği.Salça olmaz ...
