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🍽️ Manti with Yogurt Dip

575 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put flour, one teaspoon of salt, one egg, and 100 milliliters of water into a bowl.
  2. 2. Knead the ingredients into a smooth and elastic dough.
  3. 3. If the dough is too dry, add a little more water.
  4. 4. If the dough is too sticky, add a little more flour.
  5. 5. Cover the bowl and let the dough rest for about 30 minutes at room temperature.
  6. 6. Cut the onion in half and peel it.
  7. 7. Dice the onion finely.
  8. 8. Wash the parsley and pat it dry.
  9. 9. Pluck the parsley leaves from the stems.
  10. 10. Finely chop the parsley leaves.
  11. 11. Put the diced onion and chopped parsley into a separate bowl.
  12. 12. Add the minced meat to the bowl.
  13. 13. Add paprika powder, salt, and pepper.
  14. 14. Mix the filling well with your hands or a spoon.
  15. 15. Set the filling aside.
  16. 16. Peel the garlic.
  17. 17. Finely chop the garlic.
  18. 18. Wash the lemon.
  19. 19. Grate one teaspoon of lemon zest.
  20. 20. Cut the lemon in half.
  21. 21. Squeeze the juice out of the lemon.
  22. 22. Put the yogurt into a bowl.
  23. 23. Add the chopped garlic and lemon zest to the yogurt.
  24. 24. Mix the sauce well.
  25. 25. Season the sauce with salt and pepper.
  26. 26. Chill the sauce.
  27. 27. Put about three liters of water into a pot.
  28. 28. Salt the water.
  29. 29. Bring the salted water to a boil.
  30. 30. Divide the dough into four equal parts.
  31. 31. Sprinkle some flour on the work surface.
  32. 32. Take one part of the dough and roll it out very thinly.
  33. 33. Shape a rectangle of about 35 by 25 centimeters.
  34. 34. Cut the dough rectangle into eight smaller rectangles.
  35. 35. Put about one teaspoon of the minced meat filling in the center of a dough piece.
  36. 36. Repeat this for all dough pieces.
  37. 37. Brush the edges of the dough pieces with a little water.
  38. 38. Fold the dough over the filling.
  39. 39. Bend the short sides upwards.
  40. 40. Shape small oval pouches around the filling.
  41. 41. Put the manti in portions into the bubbling salted water.
  42. 42. Cook the manti for about seven minutes.
  43. 43. Take the manti out with a slotted spoon.
  44. 44. Let the manti drain well.
  45. 45. Melt the butter in a pot.
  46. 46. Toast the paprika powder in the butter for one to two minutes.
  47. 47. Season the paprika butter with salt.
  48. 48. Plate the manti on plates.
  49. 49. Serve the manti with the yogurt sauce.
  50. 50. Drizzle the manti with the paprika butter.

Nutrition per serving