Manti: From Serving the Guest: A Sufi Cookbook & Art Gallery

One of the most ancient dishes in Turkic cuisine (in modern Turkey called Tatar Böregi, "boerek of the Tatars"), manti originated in Central Asia, and remains a staple food there. It is commonly served as a one-dish meal. This recipe offers two variations, one stuffed with meat and the other with a meat-pumpkin blend.

4 cups ground meat
1-½ cups minced onions
¾ cup finely chopped parsley
2 tsp. salt
1 tsp. black pepper

2 cups ground meat
1-½ cups minced onions
2 cups pumpkin, or pumpkin and carrots, peeled and finely chopped
2 tsp. salt
1 tsp. black pepper

3 cups peeled and chopped tomato
½ cup butter
½ tsp. cayenne

4 cups yogurt
2 tbsp. minced garlic

Melted butter
Sour cream

Combine all but ½ cup of the flour, and the salt, in a bowl. Make a well in the center and add the eggs and water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Divide it into three parts, cover with a damp towel and let it rest for 30 minutes. While the dough rests, prepare one of the fillings. Combine all of the filling ingredients and mix well.

On a floured surface, roll out one ball of dough to ¼" thickness, sprinkling lightly over the top with flour. Cut the dough into 1" squares. Place ½ tsp. of filling into the center of each square. Bring the corners together, sealing and pressing it into a tiny bundle; or fold it into a triangle. Seal the dough by pressing the edges together. Place the manti on floured baking sheet. Repeat with the rest of the dough and filling.

Fill a large pot with water, add salt and bring to boil over medium heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until the manti are tender but firm. Alternately, manti can be steamed in a well-oiled steamer; this takes a little more time, about 30-45 minutes.

If you are preparing manti filled only with meat, prepare the sauces. Combine the minced tomato, butter and cayenne in a heavy saucepan over medium heat. Bring to a simmer and cook for 5 minutes, then turn off the heat and cover the pot to keep warm.

When the manti are ready, transfer them to a serving dish. For meat-filled manti, pour the yogurt-garlic mixture on top, then drizzle with the tomato sauce and serve hot. For meat and pumpkin-filled manti, garnish with melted butter and sour cream.

from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.

Serving the Guest: A Sufi Cookbook Essays \| Recipes \| Gallery

Manti Turkish Dumplings
One of the most ancient dishes in Turkic cuisine (in modern Turkey called Tatar Böregi, "boerek of the Tatars"), manti originated in Central Asia, and remains a staple food there. It is commonly served as a one-dish meal. This recipe offers two variations, one stuffed with meat and the other with a meat-pumpkin blend. Total time: 1-½ hours Dough 8 cups all-purpose flour 1 tbsp. salt 3 eggs ¾+ cup water Filling #1: Meat 4 cups ground meat 1-½ cups minced onions ¾ cup finely chopped parsley 2 tsp. salt 1 tsp. black pepper Filling #2: Meat & Pumpkin 2 cups ground meat 1-½ cups minced onions 2 cups pumpkin, or pumpkin and carrots, peeled and finely chopped 2 tsp. salt 1 tsp. black pepper Sauces and garnishes for meat-filled manti 3 cups peeled and chopped tomato ½ cup butter ½ tsp. cayenne 4 cups yogurt 2 tbsp. minced garlic Melted butter Sour cream Combine all but ½ cup of the flour, and the salt, in a bowl. Make a well in the center and add the eggs and water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Divide it into three parts, cover with a damp towel and let it rest for 30 minutes. While the dough rests, prepare one of the fillings. Combine all of the filling ingredients and mix well. On a floured surface, roll out one ball of dough to ¼" thickness, sprinkling lightly over the top with flour. Cut the dough into 1" squares. Place ½ tsp. of filling into the center of each square. Bring the corners together, sealing and pressing it into a tiny bundle; or fold it into a triangle. Seal the dough by pressing the edges together. Place the manti on floured baking sheet. Repeat with the rest of the dough and filling. Fill a large pot with water, add salt and bring to boil over medium heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until the manti are tender but firm. Alternately, manti can be steamed in a well-oiled steamer; this takes a little more time, about 30-45 minutes. If you are preparing manti filled only with meat, prepare the sauces. Combine the minced tomato, butter and cayenne in a heavy saucepan over medium heat. Bring to a simmer and cook for 5 minutes, then turn off the heat and cover the pot to keep warm. Whisk together the yogurt and minced garlic and set aside. When the manti are ready, transfer them to a serving dish. For meat-filled manti, pour the yogurt-garlic mixture on top, then drizzle with the tomato sauce and serve hot. For meat and pumpkin-filled manti, garnish with melted butter and sour cream. from Serving the Guest: A Sufi Cookbook Copyright © 1999, 2000 by Kathleen Seidel Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.