Manti – Turkish tortellini

Ingredients for 15 servings:

• 5 m.-sized eggs
• 1 ½ glasses of water
• 1 tbsp salt
• 1 kg flour
• 1 kg minced meat
• 4 m.-sized onion(s)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder
• 600 g yogurt
• 4 cloves garlic
• 100 g butter
• 1 tbsp tomato paste
• 1 tsp cayenne pepper
• 1 tbsp peppermint

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Dough: Knead in eggs and water (as needed), flour, and salt. Let rest for about 40 minutes. Minced meat: Mix well with very finely grated onions, salt, pepper, and paprika. Dough: Divide into 8 small pieces and roll each one out very thinly on a floured surface. Cut out small squares with a knife or rolling pin. Place some of the meat mixture into each square and fold it together from the four corners, making sure it is tightly folded, otherwise it will expand during cooking. Yogurt: Mix yogurt (the more acidic, the better), the crushed garlic cloves, and salt well. Heat the water, add the salt. Cook the tortellini (manti) for 5 minutes. The pot must be large enough so that the tortellini (manti) can float freely and do not stick together. Remove the Turkish tortellini (manti) with a slotted spoon and drain. Sauce: Heat the butter and tomato paste, add the cayenne pepper, and let it foam. Serving: Pour the yogurt over the Turkish tortellini (manti) in deep bowls. Then spoon a tablespoon of the sauce over the yogurt sauce and serve with peppermint. If you want to save the Turkish tortellini (manti) for another Turkish dinner, you can store it in the freezer. Just bake it briefly in the oven for about 5-10 minutes, let it cool, and then place it in the freezer.