Manti with yoghurt
Small Turkish beef dumplings with garlic yoghurt and paprika butter. Timings estimated by artificial intelligence.
Active time1 h 30 min
Cooking15 min
Total2 hResting : 20 min
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Ingredients
- 10 g garlic
- 100 g onions
- 40 g butter
- 1 egg
- 350 g plain yoghurt
- 300 g minced beef
- 100 ml water
- 300 g wheat flour
- 4 g paprika
Preparation
Knead the flour, egg and water together for 8 minutes, then cover and leave for 20 minutes.
1 egg100 ml water300 g wheat flour- mixing bowl
Peel and very finely chop the onion, then mix with the beef.
100 g onions300 g minced beef- mixing bowl
- knife
Roll out the dough very thinly and cut into 4 centimetre squares. Place a little filling in the centre, bring the four corners together and seal firmly.
- rolling pin
- knife
Poach in simmering water for 10 to 12 minutes until the dough and filling are cooked, with a core temperature of at least 71 degrees Celsius.
- large saucepan and small saucepan
- thermometer
Peel and crush the garlic. Mix the yoghurt with the peeled, crushed garlic. Melt the butter with the paprika over a low heat for 1 minute.
10 g garlic40 g butter350 g plain yoghurt4 g paprika- large saucepan and small saucepan
- bowl
- knife
Drain the manti, spoon over the yoghurt, then the butter.
- colander
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration