Tiny Turkish ravioli stuffed with beef, served under a very fresh garlic yogurt and drizzled with hot paprika butter. A generous, tangy, spicy, and deeply comforting dish.
Ingredients
- 400 g T55 wheat flour
- 1 piece egg
- 160 ml water
- 2 tsp fine salt
- 1 piece homemade mantı dough
- 250 g ground beef
- 1 piece yellow onion
- 1 tsp ground black pepper
- 500 g plain Greek yogurt
- 2 cloves garlic
- 60 g unsalted butter
- 2 tsp sweet paprika
- 1 tsp Aleppo pepper flakes
- 1 tsp dried mint
- 1 tsp sumac
Method
- Mix the flour with the salt, add the egg then the water gradually, and knead until you obtain a firm, smooth, and almost satiny dough; cover and let rest until it becomes more pliable under your finger.
- Grate the onion very finely, press it slightly if it yields too much water, then mix it with the ground beef, salt, and pepper until you obtain a homogeneous and soft filling, without overworking it to the point of making it dense.
- Roll out the rested dough on a floured surface until it is thin but still manageable, then cut it into even little squares; the dough should let light shine through without tearing.
- Place a dab of filling in the center of each square, pinch the edges into a tightly closed little bundle, then place the mantı on a floured tray; they must be sealed without excess thick dough at the seams.
- Mix the Greek yogurt with the grated garlic and a pinch of salt, then leave it at room temperature while the mantı cook; it should be creamy, fresh, and distinctly flavored with garlic.
- Bring a large pot of salted water to a simmer, drop in the mantı and stir gently at first; they are ready when they float, the dough becomes tender, and the filling is cooked to the core.
- During cooking, melt the butter over low heat until it foams and smells lightly nutty, then add the paprika and Aleppo pepper off the heat to obtain a glossy red sauce without burning the spices.
- Drain the mantı, keeping a little cooking moisture, divide them among warm bowls, coat with garlic yogurt, then immediately drizzle with smoking-hot paprika butter.
- Finish with the dried mint and sumac, then serve immediately, while the contrast between the hot mantı, fresh yogurt, and spicy butter is still sharp.
Nutrition
Per serving
- Energy
- 768.8 kcal
- Protein
- 32.44 g
- Carbohydrate
- 95.11 g
- Fat
- 26.96 g
- Fibre
- 5.17 g
- Calcium
- 44.78 mg
- Iron
- 3.28 mg
- Magnesium
- 39.62 mg
