TURKISH MANTI RECIPES

Steps:

• Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
• Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
• Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
• Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
• Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
• Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

Steps:

• Heat the oven to 220C/fan 200C/gas 7.  Add the lamb and vegetables to a roasting tin and cook for 30 minutes until browned.
• Cover with 1.5 litres of water and turn the oven down to 160C/fan 140C/gas 3 and cook for 3 hours, until the meat is very tender.
• Strain through a sieve and reduce the cooking liquor until saucy. Shred the meat and discard the vegetables.
• Mix the reduced sauce and shredded meat, season, and leave to cool.
• To make the dough, sift the flour with a pinch of sea salt in a wide bowl and make a well in the middle.
• Pour in 250ml of water and mix to form a dough. Knead for 5-10 minutes until smooth and elastic. Cover with clingfilm and chill for 30 minutes.
• Cut the sheet into 5cm squares and put ½ tsp of the meat filling in the centre. Bring each corner of the dough together and pinch to form a parcel (as seen in the photo above). Press to seal. Repeat with the remaining dough.
• For the yogurt sauce, beat together the yogurt and double cream and then add the garlic, ginger juice and some seasoning. Chill.
• Put the manti in a pan of boiling salted water and cook for 8-10 minutes. Drain and return to the pan drizzled with 1 tbsp olive oil, to stop them from sticking together.
• Divide between 4 bowls, finish with the yogurt sauce, a drizzle of pomegranate molasses and chilli oil, and a sprinkling of dried chilli flakes.