Manti

Ingredients for 4 servings:

• 500 g flour (wheat flour)
• 2 eggs
• ½ tsp salt
• 300 g lean minced beef
• 1 large onion(s), grated
• 1 bunch of flat-leaf parsley
• 2 cloves garlic
• 500 g low-fat yogurt
• ¼ bunch mint, fresh
• 3 tbsp oil (sunflower oil)
• 1 tsp chili (pul-biber, dried, broken chili)
• 2 tsp sweet paprika powder
• 100 ml water
• Pepper, freshly ground
• Salt

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Turkish dumplings, tortellini

For the dough, mix the flour and salt and make a well in the center. Beat the eggs with a little water and pour into the well. Knead everything for about 10 minutes until you have a slightly harder dough. Wrap in cling film and let rest for 30 minutes. For the filling, mix (or knead) the minced meat, finely grated onions, finely chopped parsley, salt, pepper, and 1 teaspoon of paprika powder together. Bring plenty of water to a boil in a large pot and add salt. Divide the dough into 3-4 cm pieces and roll out on a floured surface until about 2 mm thick. Cut this into squares about 2.5 x 2.5 cm. Place a small spoonful of the minced meat mixture into the center of each square, press all the ends together firmly, and set aside. Reduce the heat in the pot and add the dumplings to the salted water. Remove after five minutes. Mix the yogurt with the crushed garlic, finely chopped mint (or dried if desired), and salt. Heat sunflower oil or butter with 1 teaspoon of paprika and dried, cracked chili (pul-biber, available at Turkish stores) until it foams. To serve, place the manti on plates, cover with the yogurt sauce, and drizzle generously with the chili-paprika sauce. A quick alternative: Buy ready-made tortellini. If desired, drain the yogurt three hours before preparation by placing it in a clean, thin (!) (possibly boiled) kitchen towel and hanging it over the sink, or place it in a colander over a pot.