Ingredients
DOUGH
250 g FLOUR. 120 ml WATER. 3 Tbsp OLIVE OIL, 1/8 tsp SALT
faux MEAT FILLING
Yogurt SAUCE
- 1 cup Kite Hill Plain yogurt 1/2 tsp. Garlic, minced to a paste
- Salt to taste
- 1 cup Kite Hill Plain yogurt 1/2 tsp. Garlic, minced to a paste
- Salt to taste
TOMATO-BUTTER SAUCE
- 4 tablespoons unsalted earth balance
- 8 tablespoons tomato sauce
- 1 teaspoon paprika
- Dried mint and Aleppo pepper, for garnish(Optional)
- 4 tablespoons unsalted earth balance
- 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 and knead for five minutes or until the dough is smooth.. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 hour.
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 and knead for five minutes or until the dough is smooth.. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 hour.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 5 Lightly 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