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Manti (Turkish dumplings) with yoghurt
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 49
  • Fat about 2g
  • Carbohydrates about 5g
  • Protein about 3g
This is needed
This is needed for 40 pieces
Dough
  • 250 g white flour
  • 1 dl water, warm
  • 1 tsp salt
  • 1 eggs
Filling
  • 0.25 tsp nutmeg
  • 0.25 tsp ground cumin
  • 1 onions, finely chopped
  • 1.5 tbsp Dried peppermint leaves, crushed
  • 0.25 tsp cinnamon
  • 300 g minced meat (beef or lamb)
  • 0.25 tsp chilli flakes
  • 0.5 tsp salt
Manti and yoghurt dressing
  • 180 g plain yoghurt
  • salted water, boiling
  • 1 garlic clove, pressed
  • 2 pinches salt
  • a little pepper
Buttery tomato sauce
  • 50 g butter
  • 2 tbsp tomato puree
  • 1 tbsp Dried peppermint leaves, coarsely crushed
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And that's how it's done
And that's how it's done
Dough
Mix the flour and salt in a bowl. Add the water and egg, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Filling
In a bowl, mix the mince with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.
To shape
Roll out the dough in batches to a thickness of approx. 2 mm, cut into approx. 5 cm squares. Place 1 tsp of filling in the middle of each square, fold the corners into the middle, press the edges together, pressing out any trapped air.
Manti and yoghurt dressing
Cook the manti in batches in boiling salted water for approx. 10 mins., remove with a slotted spoon, keep warm. Combine the yoghurt and garlic, season.
Buttery tomato sauce
Heat the butter in a pan until it tastes slightly nutty. Add the tomato puree and mint, cook for approx. 2 mins. while stirring. Plate up the manti, top with the yoghurt dressing and buttery tomato sauce.