• Home
  • Mains
  • Manti Dumplings with Yoghurt and Paprika Butter
0 0
Manti Dumplings with Yoghurt and Paprika Butter

Share it on your social network:

Or you can just copy and share this url

Manti Dumplings with Yoghurt and Paprika Butter

  • Serves 4
  • Medium

Ingredients

Directions

Share

Have a go at making some homemade manti dumplings! Manti dumplings are a traditional Turkish dish filled with ground beef or ground lamb. Recipe by: The Stepford Husband

Steps

1
Done

Place the flour in a bowl. Mix in 1 teaspoon of salt, an egg and the water and knead thoroughly using your hands to form a firm dough. Cover and leave to rest for approx. 20 minutes.

2
Done

For the filling, lightly crush the beans with a fork. Peel and finely chop the onion. Mix together well the beans, onion, beef mince, chopped parsley, cumin, paprika powder, dried mint, ½ tsp of salt and ½ tsp of ground black pepper in a bowl.

3
Done

Roll the dough out thinly on a floured work surface. Cut the dough into 3-cm squares. Add 1 teaspoon of the filling inside each square and wet the edges with a little water. Bring the opposite corners of the squares up and over the filling and squeeze together to form little “pyramids”.

4
Done

Brush the steam insert of the Steam Combi Microwave Oven with oil or line with parchment paper. Place the dumplings on top. Steam the dumplings in the steam cooker on setting 1 for 15 minutes.

5
Done

In the meantime, mix together the yoghurt, mashed garlic cloves and ½ teaspoon of salt. Melt the butter in a pan, stir in paprika powder and keep stirring for 2-3 minutes. Spread some yoghurt on a plate, place the Manti dumplings on top and sprinkle with paprika powder. Garnish with picked mint leaves.

The Ideas Kitchen

We LOVE food, and you’re here so we guess that you do, too! We aim to provide you with a variety of delicious options to cater to what you’re in the mood for!

previous
Roast Lamb Stuffed with Lemon Couscous on Glazed Carrots
next
Fresh Lemon Risotto with Sugar Snaps, Peas and Beef Sausages
previous
Roast Lamb Stuffed with Lemon Couscous on Glazed Carrots
next
Fresh Lemon Risotto with Sugar Snaps, Peas and Beef Sausages