Tiny beef-filled Turkish dumplings fried until golden and crisp, served with garlic yogurt and chili butter. A crowd-pleasing main for shared tables.
Ingredients
Instructions
- 1
Knead the flour, egg, water and 5 g of the salt into a firm, smooth dough; cover and rest for 30 minutes.
- 2
Grate the onion and gently squeeze out its juice; knead it well with the ground beef and remaining salt to make the filling.
- 3
Divide the dough in two and roll each piece on a floured surface to 1-2 mm thick; cut into 2.5 cm squares.
- 4
Place a chickpea-sized bit of filling in the center of each square, bring the four corners together and pinch the edges to seal.
- 5
Heat the sunflower oil in a deep pan to 170 °C; fry the manti in batches for 3-4 minutes until golden and crisp, then drain on paper towels.
- 6
Whisk the yogurt with the crushed garlic.
- 7
Melt the butter in a small pan, add the tomato paste and red pepper flakes and let sizzle for 1-2 minutes.
- 8
Divide the crispy manti among plates, spoon over the garlic yogurt, drizzle with the chili butter and serve at once.
Nutrition
Per serving
| Calories | 695 kcal |
|---|---|
| Protein | 19 g |
| Carbs | 68 g |
| Fat | 39 g |
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