Ingredients
DOUGH
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1 large egg
- 1/8 teaspoon kosher salt
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1 large egg
- 1/8 teaspoon kosher salt
faux MEAT FILLING
Yoghurt SAUCE
- 1 cup Greek yogurt 1/2 tsp. Garlic, minced to a paste
- Salt to taste
- 1 cup Greek yogurt 1/2 tsp. Garlic, minced to a paste
- Salt to taste
TOMATO-BUTTER SAUCE
- 4 tablespoons unsalted butter
- 8 tablespoons tomato sauce
- 1 teaspoon paprika
- Dried mint and Aleppo pepper, for garnish(Optional)
- 4 tablespoons unsalted butter
- 8 tablespoons tomato sauce
- 1 teaspoon paprika
- Dried mint and Aleppo pepper, for garnish(Optional)
How to Make It
-
Step 1 Make the dough
In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours.
Step 2 Make the meat filling
In a medium bowl, combine all of the ingredients and mix well. Use your first and squeeze the mixture together, so that it sticks together as ground beef would.
Step 3 Make the yogurt sauce
In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.
Step 4 Make the tomato-butter sauce
In a small saucepan, melt the butter over low heat. Stir in the tomato sauce
and paprika and keep warm.
Step 5
Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.
Step 6
On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon
1/2 teaspoon of the filling in the centre of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.
Step 7
In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper if using, and serve.
Recipe adapted from : Food and Wine Magazine
- Step 1 Make the doughIn a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours.Step 2 Make the meat fillingIn a medium bowl, combine all of the ingredients and mix well. Use your first and squeeze the mixture together, so that it sticks together as ground beef would.Step 3 Make the yogurt sauceIn a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.Step 4 Make the tomato-butter sauceIn a small saucepan, melt the butter over low heat. Stir in the tomato sauce and paprika and keep warm.Step 5Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.Step 6On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 1/2 teaspoon of the filling in the centre of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.Step 7In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper if using, and serve.
Recipe adapted from : Food and Wine Magazine
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