Turkish baked manti

Ingredients for 4 servings:

• 1 onion(s)
• 300 g minced meat
• e.g. salt and pepper
• 300 g flour
• ½ tbsp salt
• 1 egg(s)
• 100 ml water
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 300 ml water
• n. B. Salt
• 1 clove(s) garlic
• 300 g yogurt
• n. B. Salt

Instructions

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

easy-to-prepare version

Manti are Turkish tortellini and very time-consuming to prepare. This version not only looks great, it’s also easier to make. For the filling, finely chop the onion, mix it with the minced meat, and season with salt and pepper. Place all the ingredients for the dough in a bowl and prepare the dough. Make two balls from the dough and roll them out with a rolling pin. Letting the dough rest for 10 minutes will make it easier to roll out. Use a pizza cutter to cut strips from the dough and place minced meat on these strips, spaced just shorter. Fold the dough around the edges of the minced meat filling, join them together, and shape them into a snail shape. Place on a baking sheet and bake at 180°C for about 15 minutes. In the meantime, prepare the tomato sauce. Sauté the tomato paste with olive oil, add the water, season with salt, and bring to a boil. For the yogurt sauce, crush the garlic, mix it with the yogurt, and season with salt. Remove the pastry from the oven, pour the tomato sauce over it, and bake for another 15 minutes. Spread the yogurt sauce over the still-warm pastry and sprinkle with pul biber and dried peppermint. Serve the manti warm. Tip: A second variation would be to bake the manti without tomato sauce. To do this, fry a tablespoon of butter, add the pul biber and dried peppermint, and fry everything until well browned. Pour the yogurt sauce over the manti again, then pour the butter over it.