When Turkish cuisine is mentioned, one of the first flavors that comes to mind is manti. One of the most delicious and modern forms of manti is the small triangular manti. Appealing to both the eye and the palate, the small triangular manti continues to be appreciated for its nutritious and satisfying flavor. You can make this unique manti, named after its triangular shape, and double the flavor of your table.
The small triangular manti, which you can safely serve to your guests, is a dish that requires considerable effort and time to prepare. However, let's emphasize that it's a flavor that will make you say "worth the effort" even with the first spoonful. If you're ready, let us share the ingredient list and how to make the small triangular manti right away.
For the Dough:
-2.5 - 3 cups flour
-1 egg
-Salt
-Enough water
For the Filling:
-200 grams ground meat
-Half a grated onion
-Salt
-Black pepper
For the sauce:
-Garlic or plain yogurt
-Butter
-Mint
-Red pepper powder
Dough Preparation
First, start preparing the manti dough, as it will need to rest for a while. During this time, you can move on to preparing the filling. For the dough, place the flour in a large bowl, make a well in the center, and crack the egg into it. Add salt and water. Start kneading the dough. It will be beneficial to add water in a controlled manner, as it is crucial for the dough to have the ideal consistency. You want it to be firm but not too sticky. Once you have achieved this consistency, let the dough rest. However, cover it with a damp cloth to prevent it from drying out. Letting the dough rest for about 30 minutes will be sufficient.
Preparing the Filling
For the filling, add the grated onion and black pepper to the ground meat. Add salt and knead. Kneading ensures a homogeneous mixture and the flavors are combined. The filling may be a little watery; be sure to reduce the water; the filling should not be too watery.
Rolling out and shaping the Manti Dough
You can now start rolling out your rested dough. It's crucial to roll out the dough into a thin sheet of phyllo dough, as it's crucial to accurately determine the thickness of the dough. Roll out the dough to a thin sheet of phyllo dough and cut it into squares. Place the ideal amount of filling on each square. Then, fold it over to form a triangle and seal it tightly. At this stage, make sure the manti is tightly closed. This is important to ensure the filling doesn't overflow and remains inside the manti while boiling.
Boiling the Manti
To boil the manti, bring a pot of water to a boil. Once boiling, add a small amount of salt and carefully place the manti in the pot. The manti will initially sink to the bottom, but once cooked, they will rise to the surface. After boiling for 7 or 8 minutes, remove the manti using a strainer, drain, and place on a serving plate.
Preparing the Sauce
Melt the butter in a pan, transfer it to a plate, and pour it over the manti topped with yogurt. Your manti is now ready to serve; enjoy!
If you don't want to go to all that trouble to prepare the appetizing little triangle manti, Mantıname has the solution! Choose the small triangle manti from the Mantıname product range right now and have it ready to serve easily. Prepared with the freshest ingredients and traditional methods, the small triangle manti is cooked in no time. You can easily serve it with sauce and pamper yourself and your family with this unique flavor. The best place to find traditional Turkish mantı: Mantıname!
