Kayseri mantı is one of the most beloved dishes in traditional Turkish cuisine. This unique dish, distinguished by its thin dough and flavorful filling, can be challenging to prepare, but once you taste it, you'll realize it's worth the effort. Kayseri mantı is a unique Turkish dish that has remained popular for centuries. Its most distinctive difference from other mantı is its much thinner dough. This makes the filling and dough dissolve evenly in your mouth. To prepare the Kayseri mantı recipe, you first need to prepare the ingredients. Here are the ingredients and step-by-step instructions for Kayseri Manti…
For the Dough:
- 2 cups flour
- 1 egg
- 1/2 cup water
- 1 teaspoon salt
For the Filling:
- 300 grams ground beef
- 1 grated onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon thyme (optional)
For the Sauce:
- 2 tablespoons butter
- 1 teaspoon red pepper flakes
- 1 clove garlic (optional)
- 1 tablespoon olive oil
- Yogurt
First, sift the flour into a large bowl and make a well in the middle. Break 1 egg into this well, add salt, and mix lightly. Add water and start kneading the dough. The dough should be soft but not sticky. Continue kneading until it reaches a consistency that doesn't stick to your hands. Then, cover the dough with a damp cloth and let it rest for half an hour.
For the filling, combine the ground meat, grated onion, salt, black pepper, red pepper flakes, and thyme. The filling may release a little water, but if it releases too much, reduce the water. You can add other spices or herbs to your liking while preparing the filling. However, to preserve the traditional flavor, these ingredients are sufficient.
Roll out the dough until you have a large sheet of phyllo. Remember that it should be thin, but not as thin as baklava dough. Cut the rolled-out dough into squares and place a teaspoon of filling on each piece. Then, fold the dough by bringing the four corners together. This step is important because if you don't fold it well, the dough will stretch while boiling, and the filling will spread.
First, boil the water in a pot. Once it starts to boil, add a small amount of salt and drop the manti into the boiling water. When the manti is cooked, it will float to the surface, which can take a few minutes or 7-8 minutes, depending on the thickness of the dough. Drain the water and place the boiled manti on a plate or in a bowl.
Place the mantı on a plate and drizzle with yogurt. Then, melt the butter in a pan, and when it's almost lightly browned, add the red pepper flakes and immediately pour it over the yogurt.
As you can see, preparing Kayseri mantı is laborious and time-consuming. However, you don't have to go to this trouble; you can choose Mantıname products for ready-made Kayseri mantı. Mantıname Kayseri mantı, prepared with the freshest ingredients, is simply boiled, topped with sauce, and served immediately. This eliminates the tedious steps of rolling out the dough, cutting it, covering it, and preparing the filling. You can also liven up your table with Kayseri manti, as it has a wonderful flavor.
