Potato Mantisi

Ingredients for 2 servings:

• 5 large boiled potatoes
• ½ bunch flat-leaf parsley
• 1 tbsp nutmeg
• 1 tbsp Pul Biber
• 1 tbsp butter for the potatoes
• 250 g natural yogurt, 7 or 10% fat
• 1 clove(s) garlic
• ½ bunch chives
• 1 tbsp tomato paste
• 1 tbsp butter for the tomato sauce
• 1 tbsp black pepper, e.g. less
• n. B. Paprika powder, sweet
• n. B. Salt
• e.g. zucchini, cut into wafer-thin slices
• e.g. sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Potato dumplings, Turkish, vegetarian

Mix the natural yogurt with salt, pepper, chopped chives, and the crushed garlic clove and refrigerate. Mix the boiled potatoes with 1 tablespoon of butter, salt, pepper, nutmeg, pul biber, and chopped parsley, or mash them with a potato masher. Using a tablespoon, first shape the potato mixture into balls and then make a hollow in each one. Add the yogurt filling. For the tomato sauce, melt 1 tablespoon of butter in a saucepan or heat it up, then add the tomato paste and fry briefly, stirring until the butter and tomato paste combine to form a sauce. Now spoon a small dollop of this sauce onto the yogurt in the potato mixture. This is where the recipe ends, but if you like, you can, for example, cut thin slices of zucchini, fry them in sunflower oil, then let them dry on a paper towel until crispy, and then place them in the yogurt filling. Or press a crouton into the yogurt filling before drizzling with tomato sauce for a bit more crunch. This recipe is perfect as a main course or as a side dish and can be served hot or cold. Tip: If serving as a main course, feel free to season the potato mixture more strongly.