Manti

Ingredients for 5 servings:

• 350 g flour
• 2 eggs
• 1 tsp, leveled salt
• 100 ml water
• 300 minced meat
• 200 goat’s cheese
• 1 onion(s)
• ½ bunch parsley
• 1 tbsp mint, dried or fresh
• 1 tsp mustard
• ½ tsp sweet paprika powder
• 1 pinch(s) cumin
• salt and pepper
• 20 g clarified butter
• 400 g Turkish yogurt
• 100 g crème fraîche
• 2 garlic cloves
• 2 tbsp herbs, fresh or frozen
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• Salt

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Turkish-style dumplings with minced meat and goat cheese filling and yogurt sauce

Dough: Make a pasta dough from flour, eggs, salt, and water. Add the water slowly, as needed. The dough will be very sticky at first and should rest for at least half an hour. After that, it will be easier to work with. Filling: Chop the onions and sauté in clarified butter, let cool. Mix the cooled onions with the minced meat and spices, and season to taste. Sauce: Mix the yogurt with the crème fraîche, crush the garlic, stir in, and season with salt. While the dumplings are cooking, melt the butter in a small saucepan, stir in the tomato and bell pepper paste, and let it foam. Add a little salt if desired. Finally, crumble the goat cheese and mix in. Finishing: Roll out the dough as thinly as desired, cut out round pieces of dough, fill with filling, and make dumplings as desired. Bring plenty of water to a boil in a large pot and add a little salt. The dumplings should float freely. Boil the manti for about 5-8 minutes, depending on their size. When cooked, they will float to the surface. Drain the finished manti, drizzle first with yogurt, then with the tomato, paprika, and butter mixture, and serve immediately.