The first time I tried to make manti, which was three years ago, was the day I felt proud of myself. Manti is one of the most difficult dish of Turkish cuisine for novice cooks like me. But if you are a Turkish mom, it is very easy for you. Of course, I didn’t know this bitter reality until that day. I always made it with my mother ( I’m the hepler of course) and I thought it would be easy again when I made it myself. But it wasn’t. I phoned mom and asked her things several times. Fortunately I succeeded, not as good as my mom’s, but it was OK. So here is my mom’s manti recipe.
• 2 cups flour
• 1 egg
• 3 teaspoons salt
• Warm water
• 400gr minced meat
• 4 onions
• 1 teaspoon black pepper
• Half bunch of parsley
• 1,5 liter water
For its sauce:
• 4 garlic cloves, mashed
• 1 bowl yogurt
• 2 tbsp olive oil
• 1 tbsp red pepper flakes
• 1 tbsp dried mint
• 1 tbsp tomato paste
Put 2 cups flour, 1 egg and 1 teaspoon salt in a large bowl. Pour warm water little by little and make a quite hard dough.
Cover this dough with a wet piece of cloth and wait it until you finish other preperations.
Now you will prepare a mixture to stuff the dough in pieces.
Mince the onions and parsley in small pieces. Combine them with 1 teaspoon salt and black pepper. Knead it for 5 minutes.
Now it’s time to make manti.
Divide the dough in two. Roll them seperately. Then take one of them and roll it out to half milimeter (it will be quite thin). Then cut it in strips of 1,5 cm. then superpose them and cut in squares of 1,5 cm. do the sam efor the other piece of dough.
(1 inch = 2,54cm)
Take a piece of minced meat mixture and put it on those squares and maket hem bundles (close the squares from diagonal sides).
When you finish with squares, boil 1,5 liter water in a large pot. Add 1 teaspoon salt. When it starts to boil, add those squares in it(similar to cooking pasta). Stir it gently with a wooden spoon, do not mash them. Do it a few times, don’t stir continually. And do not put the lid on until they are done. If those manti pieces come to the surface of boiling water, it means they are cooked. They should be as soft as a piece of pasta. You can check it by tasting one. After about 15 minutes or so, they will be ready.
Sieve them to serve and put them in bowls with little water (in which you boil them).
In a small bowl, mix grated garlic and yogurt. Pour it on your manti in each bowl.
Then broil 1 tbsp tomato paste, red pepper flakes and dried mint in olive oil and finally garnish your manti with this sauce.