Photograph of the finished Manti

Middle East · Mantı nhỏ nấu nước dùng bơ ớt

Manti

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

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Lamb Lamb 480 g
  • Photograph of Onion Onion 1.6
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Espelette chilli powder Espelette chilli powder 12 g
  • Photograph of Chicken broth Chicken broth 2 l
  • Photograph of Mint leaves Mint leaves 16 g
  • Photograph of Parsley Parsley 24 g
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Knead the dough with the egg and water for 12 minutes, then let it rest for 1 hour and roll it out to a thickness of 1 mm.
  2. 2 Cut into squares just 2 cm on each side; mantı Kayseri are so small that 40 pieces can fill a single tablespoon.
  3. 3 Mix the minced lamb with the grated onion, pepper, and parsley, then place a pea-sized piece of kernel in each compartment.
  4. 4 Lift the four corners together to form a bundle, then boil in chicken broth for 6 minutes instead of boiling in plain water.
  5. 5 Melt the butter with the espresso peppers and pour it over the bowl, then sprinkle with dried mint; this version is eaten like a soup and not topped with yogurt sauce.

With an appliance

  • Microwave 1 hr 36 min

    Replace step 5: put butter and Espelette peppers in a small bowl, microwave at 500 W for 60 seconds, then stir and immediately pour over the bowl; step 4 still involves boiling the manti in broth for exactly 6 minutes to prevent the dough from unraveling.

Start cooking