Pemula
Turkish
Menemen (Turkish Scrambled Eggs)
Sumber: Masakan rumahan
20 mnt2260 kkal
VegetarianBebas glutenHalal🌶️
Mantı (Turkish Dumplings with Garlic Yogurt)
Tiny squares of pasta pinched around a little spiced beef, boiled and heaped under cool garlic yogurt, then finished with a pour of red pepper butter — the labour-of-love dumpling of Kayseri.
Sumber
Resep oleh Turkish home kitchens · 🏺 Tradisional · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes
Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents Turkish mantı as small dumplings filled with spiced minced meat, boiled and served with garlic yogurt and a pepper-butter or oil dressing, and notes the very small Kayseri style. Quantities and step wording here are this book's own.
Watch it being made
⏱ 90 mnt🍽 4 porsi🔥 450 kkal🇹🇷 Turki🌶️
Halal
Langkah
Knead the flour, egg, water and salt into a firm, smooth dough. Wrap and rest it for 30 minutes — a rested dough rolls far thinner.
Mix the beef with the grated onion, salt and pepper. Roll the dough out as thin as you can and cut it into small squares, about 2–3 cm.
💡 Traditional Kayseri mantı are famously tiny — the smaller you cut them, the more admired the cook. But make them a size you can actually close.
Put a tiny dot of filling in the centre of each square, pull the four corners up over it, and pinch the seams to seal into a little parcel.
Stir the crushed garlic into the yogurt with a pinch of salt and leave it out to come to room temperature. Melt the butter, stir in the pepper flakes and mint, and keep it warm.
Boil the mantı in salted water for 8–10 minutes until the dough is tender, drain, and heap into bowls. Spoon the garlic yogurt over and finish with the hot pepper butter.
💡 Tips
- Freeze a tray of the raw parcels in a single layer, then bag them — they cook straight from frozen and reward the long folding session for weeks.
- The yogurt should be cool and the butter hot — that contrast is the point of the dish.
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