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turkish pasta recipe
- Total Time: 130 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This Turkish manti recipe features savory ground beef filling, a creamy garlic yogurt sauce, and a rich smoky red pepper & walnut butter drizzle, offering a comforting and family-friendly meal.
Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting
- 0.5 cup warm water
- 1 teaspoon salt (for dough)
- 7 oz ground beef
- 0.5 medium onion, finely grated or minced
- 1 clove garlic, minced (for filling)
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika (for filling)
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt (for filling)
- 1.25 cups plain full-fat yogurt (Greek yogurt or dairy-free alternative suggested)
- 1 clove garlic, minced (for yogurt sauce)
- 0.25 teaspoon salt (for yogurt sauce)
- 4 tablespoons unsalted butter
- 1 tablespoon red pepper paste (biber salรงasฤฑ, or tomato paste)
- 0.5 teaspoon smoked paprika (for drizzle)
- 2 tablespoons walnuts, finely chopped
- 1 teaspoon dried mint, for garnish
Instructions
- Prepare Dough: In a large bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Gradually add 0.5 cup warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic, then cover with plastic wrap and let rest at room temperature for 30 minutes.
- Make Filling: In a medium bowl, combine 7 oz ground beef, grated onion, 1 minced garlic clove, 2 tablespoons chopped parsley, 0.5 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon black pepper, and 0.25 teaspoon salt. Mix thoroughly until all ingredients are well combined.
- Form Manti: Divide the dough into two equal portions. Roll out one portion very thinly (about 1-2 mm thick) on a lightly floured surface into a large rectangle. Trim edges to form a neat rectangle, then cut the dough into small squares, approximately 2-3 cm (1 inch) in size. Place a small amount (about 0.25 teaspoon) of the meat filling in the center of each square. Bring the opposite corners of each square together and pinch them securely to form a small pyramid or boat shape, ensuring the filling is completely enclosed. Repeat with the remaining dough and filling. (If your dough seems dry or tears easily, try covering it for an extra 10 minutes to allow it to relax further before rolling.)
- Prepare Garlic Yogurt: While forming manti, whisk together 1.25 cups plain yogurt, 1 minced garlic clove, and 0.25 teaspoon salt in a small bowl until smooth. Set aside to let the flavors meld slightly.
- Prepare Butter Drizzle: In a small saucepan over medium heat, melt 4 tablespoons unsalted butter until shimmering. Add 1 tablespoon red pepper paste and 0.5 teaspoon smoked paprika. Stir continuously for 1-2 minutes until fragrant and the paste is fully dissolved into the butter, creating a deep, glossy red color. Stir in 2 tablespoons finely chopped walnuts and remove from heat.
- Cook Manti: Bring a large pot of salted water to a rolling boil. Carefully add the manti in batches, ensuring not to overcrowd the pot. Cook for 8-10 minutes, or until the manti float to the surface and are tender to the bite. Remove with a slotted spoon, allowing excess water to drain.
- Assemble and Serve: Arrange the hot, cooked manti evenly in wide, shallow bowls. Spoon a generous dollop of the cool garlic yogurt over the manti. Generously drizzle the glossy, reddish-orange Smoky Red Pepper & Walnut Butter Drizzle over the yogurt, allowing it to pool and drip enticingly. Garnish with a sprinkle of dried mint and a few extra finely chopped walnuts for delightful texture and visual interest.
Notes
Freeze manti individually on a parchment-lined baking sheet before bagging for easy weeknight dinners. Use pre-minced garlic to save prep time. For a lighter meal, serve with a crisp side salad. Add red pepper flakes to the butter drizzle for a spicier version. For kid-friendly serving, offer garlic yogurt and butter drizzle on the side for individual customization.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1.5 cups (approx 180 g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg