Turkish Manti (Ravioli Dumplings)

I have a friend that has been asking me to make Turkish food but I was a bit nervous because I've never had Turkish food and I was not sure if it would turn out. The Turkish culture is rich in food and this recipe was no acception they turned out amazing, my only regret is that I did not make this dish sooner! I can't wait to make it again that is how good Manti is! Thanks for watching! If you want to impress your guests at your next get together then try this dish. Turkish manti will not let you down. To learn how to make your own, follow the step by step instructable or watch the video tutorial here:

DOUGH

• 1 cup plus 2 tablespoons all-purpose flourplus more for dusting
• 1 large egg
• 1/8 teaspoon kosher salt

MEAT FILLING

• 1/2 pound ground beef
• 1 small onion grated
• 3 tablespoons minced parsley
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper

YOGURT SAUCE

• 1 cup Greek yogurt
• 1/2 teaspoon finely grated garlic
• Kosher salt

TOMATO-BUTTER SAUCE

• 4 tablespoons unsalted butter
• 2 tablespoons tomato sauce
• 1 teaspoon paprika
• Dried mint and Aleppo pepper, for garnishing

• Cast Iorn Dutch Oven
• Cusinart Oven Mitts
• Fish Spatula
• Pyrex Mixing Bowl
• Cookie Sheet
• Sprial Whisk
• misc. kitchen utensils
• pizza cutter or knife

In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms.

On a lightly floured work surface, knead the dough until smooth, about 5 minutes.Transfer the dough into a bowl or clean the original bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours.

In a medium bowl, combine all of the ingredients and mix well. I use a glove for this step to avoid touching the raw meat, if you don't use a glove be sure to wash your hands and the work surface thoroughly afterwards. Then cover the meat and put it aside until later.

In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.

In a small saucepan, melt the butter over low heat. Stir in the tomato sauce and paprika and keep warm.

Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares.

Spoon 1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet. This step is a bit repetitive and can take a long time, so some extra hands would be useful!

In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. They will start off sinking to the bottom and when everything floats to the top they are done. Using a slotted spoon, transfer to bowls.

Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper and serve.

Serve and enjoy!

If you prefer a video tutorial, you can watch it here!