Photograph of the finished Manti Turkish

Middle East · Mantı hấp rắc óc chó sumac

Manti Turkish

1 hr 40 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Beef Beef 800 g
  • Photograph of Onion Onion 2
  • Photograph of Walnut Walnut 240 g
  • Photograph of Sumac powder Sumac powder 24 g
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parsley Parsley 100 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the flour with the eggs and water, then let it rest for 40 minutes until the dough is very pliable.
  2. 2 Roll out the dough to a thickness of 1 mm, then cut it into 2 cm squares and place a minced beef filling in the center.
  3. 3 Fold up the four corners and squeeze tightly to form a square package with four small openings.
  4. 4 Place the packages on a buttered steamer rack and steam for 25 minutes; do not boil them.
  5. 5 Steaming instead of boiling is what distinguishes it from other versions of manti, resulting in a chewier and firmer crust.
  6. 6 Drizzle with butter and chili powder, then sprinkle with crushed walnuts, sumac, and parsley.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: arrange manti on a buttered rack, steam under low pressure for 12 minutes, then quickly release the pressure to make the crust firm but not crumbly. Step 6: drizzle with chili butter and sprinkle with walnuts; sumac remains as is.

Start cooking