Baked Savoury Noodles

Mantı

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The squares of noodle dough are filled with pieces of meat or minced meat and shaped into small parcels. Less common, but equally delicious, are the mantı filled with crushed nuts, chickpeas, spinach or chopped mushrooms. Sealed packages of mantı are boiled plain, klasik mantı; and the open parcels are baked in stock, brinda manti. Both are smothered in a garlicky yogurt sauce and topped either with melted butter and kırmızı biber or a warm garlic-flavoured purée of tomatoes.

Ingredients

For the dough

  • 1 lb/450 g strong unbleached flour
  • ½ teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1—2 fl oz/25-60 ml cold water

For the filling

  • 8 oz/225 g minced lamb
  • 1 onion, finely chopped
  • a few sprigs of fresh parsley, finely chopped
  • pinch of köfte spice
  • salt and freshly ground black pepper

Cooking liquid

  • 1 pint/600 ml meat stock

For the sauce

  • 6 tablespoons thick yogurt
  • 6 cloves garlic, crushed with salt
  • salt

For the top

  • 2 oz/60 g butter
  • 1 teaspoon kırmızı biber

Method

  • Preheat oven to 400F/Mark 6/200C
  • Sift the flour and salt into a bowl. Make a well in the centre and drop in the egg and yolk. Using your fingers, draw in the flour and form the mixture into a dough with the water. Knead for 5-10 minutes, cover with a damp cloth and leave to rest for 1 hour.
  • To prepare the filling, put all the ingredients into a bowl and knead well. To prepare the yogurt sauce, beat the ingredients together and add salt to taste.
  • Using a thin rolling pin, roll out the dough and cut it into 4 pieces. Roll out each piece as thinly as possible and cut into small squares (about 1in/2.5cm square). Put a little of the meat filling into the middle of each square, then fold the four corners over and bunch them together.
  • Arrange the mantı in a greased oven-proof dish. Place them in the oven, uncovered, for 20 minutes until they turn golden-brown. Bring the stock to the boil. Take the mantı out of the oven and pour over the stock. Cover the dish with foil and return it to the oven for a further 15-20 minutes, until the mantı have absorbed the liquid.
  • Quickly transfer the mantı to a serving dish and spoon the yogurt sauce over them. Melt the butter, stir in the kırmızı biber and spoon it over the top. Eat while the mantı are still warm.