So I should start off by letting you know my father’s Turkish, and this is as authentic a recipe you will get. I didn’t learn how to make Manti from my father, instead I learned it from my aunts while spending the summer in Turkey, each makes a different version, boiled/sulu or baked/sini. I prefer baked. One of my aunts also doesn’t shape these tiny packages, instead she makes something in similar size to a hand pie – and serves 1 to each guest with the sauces, so feel free to adapt the size (and cooking time) to however your comfortable.

Manti is similar to Italian ravioli, but the yogurt and spicy butter tomato sauce make it the best dish ever. You can also make a large batch, and freeze to use at a later date.

Manti Sini – 4-6 servings
For the dough:
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1 large egg
1/8 teaspoon kosher salt
1/2 tablespoon olive oil
For the filling:
1/2 pound ground beef
1 small onion, grated or finely minced
3 tablespoons minced parsley
1 teaspoon kosher salt
1/4 teaspoon pepper
For the broth:
2 tablespoons unsalted butter, plus more for greasing pans
2 cups low-sodium chicken broth
Kosher salt & freshly ground black pepper
For the yogurt sauce:
1 cup Greek yogurt
1/2 teaspoon finely grated garlic
Kosher salt
For the tomato butter sauce:
4 tablespoons unsalted butter
2 tablespoons tomato sauce
2 tablespoons tomato paste
1 teaspoon paprika
Aleppo pepper, for garnish

For the dough:
Whisk together the wet ingredients in a bowl, and set aside. In the bowl of a stand mixer, fitted with the dough hook, combine the dry ingredients. Add the wet ingredients, and mix until the dough is smooth, if the dough is still somewhat sticky you can add a little flour. Cover the dough with a tea towel, and set aside.

For the filling:
Combine all the ingredients and mix well. (I divide my meat into 1 teaspoon balls, and 1/2 them when I’m filling the dough).

For the yogurt sauce:
In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.

Preheat the oven to 400 degrees F. Lightly butter/oil a baking sheet, and set aside. Using a pasta roller or a rolling pin, in batches roll out the dough until it very thin, dusting the dough with flour as needed. Cut each strip of dough into 1 1/2 inch squares. Place 1/2 teaspoon of meat filling into the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal or pinch the two ends with your fingers to form a canoe-shaped dumpling. Transfer the manti to the prepared baking sheet. Repeat with the remaining dough and meat filling. Arrange the manti close together in the prepared baking sheet. Brush the tops of the manti with olive oil, and bake for about 30 minutes, or until golden brown.

Meanwhile make the broth and tomato sauce. For the broth, in a small saucepan melt the butter over low heat, add the chicken broth, season with salt and pepper, and bring to a simmer. In a small saucepan, melt the butter over low heat. Whisk in the tomato sauce, paste 
and paprika and increase heat to medium. As tomato sauce thickens, add 1/2 of the warm broth mixture, and continue to cook until thickened. Keep warm until ready to serve.

When the manti are golden brown, remove the baking sheet from the oven and ladle in the remaining 1/2 of the broth mixture over the manti, return to the oven. Bake for 10 minutes more, or until most of the broth is absorbed.

Divide the manti among shallow bowls. Top with the tomato sauce, and garlic yogurt sprinkle with Aleppo pepper and serve.

Happy Cooking! Bon Appetit!


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