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| Manti |
Ingredients
For the dough;
1 egg (lightly beaten)
2 glasses all-purpose flour
1/2 teaspoon salt
For the filling;
freshly ground pepper
1 small onion (grated)
1 pound ground beef
1/3 glass chopped fresh parsley
salt
Yoghurt and garlic sauce;
2 glasses yogurt (at room temperature)
2 teaspoons minced garlic
salt
Pepper topping;
2 tablespoons butter
1 teaspoon Aleppo pepper
pinch of sumac
Cooking Instructions
First prepare the dough by making a very well in the flour, and transfer the salt, egg, and 1/4 glass water in the centre. Using your fingers, work the ingredients together until dough is formed. Prepare the filling by combine together in a bowl the grated onion, meat, parsley, pepper and salt . Set aside. In a small bowl combine the yoghurt and garlic, with salt to taste. Let sit at room temperature until ready to use. Divide the dough into two balls. Roll out one ball of dough at a time on a lightly floured surface until very thin. Cut strips one inch wide, later cut into one inch squares. Place almost a 1/2 teaspoon of filling in the center of each square. Bring the four corners together over the filling and pinch to seal. Continue making manti until all the dough and filling are used. Place the manti on a lightly floured surface to lightly coat them. Lightly fry the manti until the manti parcels turn golden in colour. This usually takes almost five minutes. Then, bring a large pot of salted water to a boil and in half the manti. As soon as they are cooked they would rise to the surface. Remove them from the pot with a slotted spoon and place in a serving bowl optional individual bowls with a tiny bit of the cooking liquid. Cover to keep warm while cooking the remaining manti. Pour most of the yoghurt sauce over the manti saving the rest to pass in a serving dish. Speedily heat the butter in a small skillet and when the butter is sizzling hot, speedily add the pepper and paprika, mixing well. Remove from the heat and drizzle over the yoghurt sauce. Sprinkle with sumac . Serve manti with yogurt sauce.
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