Manti – Kayseri Style

Preparation

1. 01

   Kneading by hand

   Place the sifted flour in a wide bowl and make a well in the centre. Add the egg, lukewarm water and salt, and knead to a soft, non-sticky dough (approximately 8–10 minutes).

2. 02

   Resting

   Wrap the dough in cling film and leave to rest at room temperature for 30 minutes. You can prepare the filling and yoghurt sauce during this time.

3. 03

   Mixing

   Combine the mince, grated onion, black pepper, chilli flakes and salt in a bowl and mix well. In a separate bowl, whisk the yoghurt with crushed garlic and salt.

4. 04

   Rolling and cutting

   Divide the rested dough into two equal pieces. On a floured work surface, roll out very thinly with a rolling pin to approximately 1 mm thick. Using a sharp knife, cut into small squares measuring 1.5 x 1.5 cm.

5. 05

   Shaping

   Place a chickpea-sized portion of the minced meat filling in the centre of each dough square. Bring the four corners together in the middle and seal into a small parcel shape. Repeat until all the dough is used up.

6. 06

   Boiling

   Bring a large pan of well-salted water to the boil. Carefully drop the manti into the boiling water and stir gently to prevent sticking. Boil over medium heat for approximately 12–15 minutes, until the manti are tender and float to the surface.

7. 07

   Sautéing

   Melt the butter in a small saucepan over low heat. Add the tomato purée and cook for 1 minute. Add the chilli flakes and cook for a further 30 seconds until fragrant. Remove from the heat and stir in the dried mint.

8. 08

   serving

   Drain the cooked manti. Spread the garlic yoghurt over a serving plate, arrange the manti on top and drizzle with the butter sauce. Sprinkle with sumac and serve hot.