Manti – Mushroom | Labneh

Ingredients for 5 servings:

• 3 cups flour
• 1 egg(s), organic
• ½ cup water
• 1 tsp salt
• 600 g mushrooms (oyster mushrooms, porcini mushrooms, button mushrooms)
• 50 g shiitake mushroom(s)
• Soy sauce, dark, low-salt
• Thyme
• salt and pepper
• 500 g labneh
• Spice(s) as desired
• 250 g microgreens (herb and vegetable sprouts)
• 2 tbsp organic olive oil
• 2 tsp sumac
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

from the show “The Perfect Dinner” on VOX from 28.03.2025

For the filling, combine the very finely chopped mushrooms with soy sauce and spices in a bowl and let it sit for a few hours. Then, fry the mixture without oil until the mushrooms are soft, then set aside to cool. For the dough, place all ingredients in a food processor and knead for about 10 minutes. Alternatively, you can knead the dough by hand for 15-20 minutes. Make sure the dough isn’t too sticky; add more water or flour if necessary. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. Roll out the dough thinly on a floured surface and cut or cut out into squares about 2.5 cm in size. Place a small spoonful of the mushroom filling on each square. Brush the edges with water to seal them. Press the edges firmly together, leaving the manti open at the top. Place in an ovenproof dish and, if desired, pour a little paprika paste, mixed with water until smooth, over the manti. Bake the manti in a preheated oven with steam function at 180°C (350°F) for about 25 minutes, until golden brown. Whisk the labneh with herbs and spices to taste until creamy. For the salad, toss the microgreens with olive oil, sumac, salt, and pepper. Serve the manti with the labneh cream and salad. Hüseyin prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 of the AIDA special “On the High Seas II” on Friday, March 28, 2025.