Turkish Manti Recipe

Posted on
 place flour and a good pinch of salt in a large bowl Turkish manti recipe

Makes 40 Items | 45 mins prep | 45 mins cook

Turkish manti, beef recipe, brought to you by Australian Table

Ingredients

Manti dough
3 cups(450g) plain flour, sifted
1 tbsprice bran oil
1 cupwater

Beef filling
500 g beef mince
1 small onion, finely chopped
1 clove garlic, crushed
2 tsp paprika
1 tsp ground cumin
1/2 tspchilli flakes
1/2 tsp  ground cinnamon

Turkish manti
2 1/4 cups(560ml) chicken stock
2 cinnamon sticks
3 bay leaves
1 1/2 cups(420g) greek-style yoghurt
1 clove garlic, crushed
1 tomato, deseeded, finely diced, to serve
1/2 cup mint leaves, to serve

Steps

Turkish manti

To make dough, place flour and a good pinch of salt in a large bowl. Make a well in centre and add oil with 1 cup of water. Using a round-bladed knife, stir to form a soft dough. Turn out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Cover and set aside at room temperature for 30 minutes.

Preheat panggangan to 200°C (180°C fan-forced). Lightly grease two medium baking pans. Make the beef filling; combine all ingredients in a large bowl and season well.

Roll out dough on a lightly floured surface to 2-3mm thick. Cut into 9cm squares. Place a heaped teaspoon of filling into centre of each square. Wet edges with a little water. Bring up two opposite corners of pastry to join over filling. Bring up other two corners and pinch together all four corners, pressing along seams to seal.

Place in a single layer in prepared pans. Bake for 20 minutes, until beginning to colour.

Meanwhile, combine stock with 2 &frac14 cups water, cinnamon and bay leaves in a medium saucepan. Bring to boil and season to taste. Pour broth over both pans of manti. Cover tightly with foil and bake for another 20 minutes, until soft.

Remove manti from pans. Whisk together 1/4 cup broth with yogurt and garlic. Divide manti between shallow serving bowls and top with yogurt mixture, tomato and mint. Drizzle with a little broth, if you like, to serve.

Recipe by Australian Table

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *