Passport & Plate - Turkish Manti
Turkey | Friday, March 6, 2015 | 5 photos
Ingredients
Dough
3 cups flour
2 large eggs
1/2 cup warm water
1/2 teaspoon salt
Filling
3/4 pound ground lamb
1 small onion, very finely diced
4 tablespoons finely chopped parsley
1 teaspoon salt
Yogurt Sauce
2 cups Greek yogurt (go for the 2%)
3 large cloves garlic, pressed
1/2 teaspoon Salt
Tomato Sauce
1 tablespoon olive oil
1 small onion, finely diced
1 teaspoon salt
3 cloves garlic, minced
One 28-ounce can no-salt-added crushed tomatoes
1 cup water
1 1/2 teaspoons sweet paprika
1/2 teaspoon crushed red pepper flakes
Brown butter sauce
3 tablespoons unsalted butter
3 tablespoons olive oil
Kosher salt, to taste
Spices for sprinkling on top
Sumac
Dried spearmint
How to prepare this recipe1. Mix flour & salt and make a pile on a work surface. Make a well in the center of the flour & crack the eggs into it. Start with a fork, mixing the eggs & incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
2. While the dough rests, combine lamb, onion, parsley & salt in a small bowl.
3. Preheat oven to 325ºF. Cut dough into fourths. Roll dough on floured surface, into a thin sheet, about 1/8" thick. Use a knife to cut into 1.5" squares. Add a small ball of meat (size of a chickpea) to the center of each square. Pull the four corners up & press the four side seams together to seal. Set onto a baking sheet, lined with parchment paper. Repeat with the rest of the dough. Bake manti for 15 minutes, until it just starts to brown. Allow to come to room temp before continuing.
Yogurt Sauce
4. Mix all ingredients in a small bowl. (Bring to room temp)
Tomato Sauce
5. Heat olive oil in a saucepan on med heat. Add onion &cook, stirring occasionally, until softened,6 to 8 minutes. Add the garlic & cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, water, salt, & spices. Stir & bring to a simmer. Cover, reduce the heat & simmer for 10 minutes. (Reheat just before serving)
Brown Butter Sauce
6. Melt butter in a small saucepan over med heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil.
Final Step
7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return to cooking pot. Pour in butter sauce & toss to coat. Season with salt, to taste. Divide manti into bowls. Spoon on the tomato sauce and yogurt. Sprinkle with sumac and spearmint.
The story behind this recipeMy love for yogurt on pasta is surprising… it sounds so wrong but it is oh, so right! To me it's comfort and love wrapped into one.
But how did this recipe come to be so special to me? It all started with a romantic summer trip to Kingston, Ontario, Canada in a tiny tapas restaurant with my new love. We ordered the Turkish Ravioli because it looked interesting and bizarre for a Spanish restaurant. It was delicious and so different from what we expected.
Just a few months later, leaving my love behind, I travelled to Turkey. I love Turkey, the sounds, the culture, the food, but I missed my love every day and more than I have ever missed anyone. One day I stopped at a tiny place and ordered Turkish Ravioli, and the taste and dish took me right back to being with him in Kingston. Even so far apart, on an adventure of a lifetime, Turkish Ravioli, food, brought me close to him again.
After all my great adventures, I headed home and back to my love. One of our first recipes we prepared together was Turkish Ravioli. It's a labour intensive recipe, spending most of the day creating the ravioli and preparing the three sauces. Food brings people together but this recipe continues to bring me closer to the one I love.
