In many Anatolian homes, manti is made not just for one meal but for an entire season: people gather to shape it, then dry it on trays and store it in cloth bags. The key to drying is patience. Speeding it up in the sun or oven forms a crust on the outside while leaving moisture inside, and that moisture can cause mold in the bag.
Knead the flour, egg, salt, and water for 14 minutes to make a firm dough. Dough for dried manti should be firmer than dough for manti cooked the same day; soft dough can crack as it dries and spill its filling.
Grate the onion and squeeze out its liquid thoroughly. Knead the ground beef with the onion, salt, and spices. Excess moisture from the onion is the biggest risk in filling for dried manti because it lengthens the drying time.
Divide the dough into six portions and roll each one out to 1 mm thick. Dough for dried manti should be rolled thin; the center of thicker dough will not dry. Cut it into small 2.5 cm squares.
Place a lentil-sized amount of filling on each square. Bring the four corners together in the center and pinch the edges firmly to seal. The dough shrinks as it dries, so loosely sealed manti can open on its own. Arrange the shaped pieces on floured trays without letting them touch.
Keep the trays in a shaded, well-ventilated room and cover them with cheesecloth or a clean cloth. The cover keeps off dust without blocking airflow; do not cover the trays with plastic, which traps condensation.
Sift the dried manti to remove excess flour, and discard any that are broken or have opened. Transfer them to a cloth bag. To cook, drop them directly into boiling salted water without thawing. Once they float to the surface, boil for 8 more minutes; dried manti takes longer to cook than fresh manti.
Drying is hands-off and is not included in the recipe time: place the shaped manti on trays covered with a clean cloth in a shaded, well-ventilated room for 2–3 days, turning them by hand once a day. They are dry when a piece snaps crisply between two fingers; if it bends, moisture remains. Manti that is not fully dry can mold in a cloth bag, so allow one further day if in doubt. Store fully dried manti in a cloth bag in a cool, dark place for up to 6 months.
Tamamen kuruduğundan emin olmadan torbaladım, iki hafta sonra küflenmiş buldum.
Tepsilere yayarken üst üste koymayın, yapışıp kuruma sırasında birbirine kaynadı. Kuruturken tepsileri gölgede ve hava alan bir yerde tutmak gerekiyor, güneşe koyduğum tepside hamur çatlayıp harç döküldü.
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