Kesme manti is a Sivas specialty that differs from Kayseri manti: instead of sealing each dumpling individually, the dough is rolled thin, cut into squares, and boiled directly in water. It is topped with sautéed ground beef and garlic yogurt, and is also served at breakfast.
Knead the flour, egg, lukewarm water, and salt into a firm dough. Wrap it in plastic wrap and let it rest for 20 minutes.
Roll the dough into a thin sheet, dust it generously with flour, and cut it into 2 cm squares.
Boil the cut squares in salted boiling water for 15 minutes, then drain.
Sauté the ground beef with the onion and butter, then season with Turkish red pepper flakes. Mix the strained yogurt with the garlic. Drizzle the yogurt and sautéed beef over the boiled dough, in that order, and serve.
Toss the cut dough squares generously in flour before boiling so they do not stick together in the water. If packing them for a trip, carry the cooked ground beef and yogurt in separate containers and combine them just before serving. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
Hamuru ilk açtığımda çok kalın bıraktım, kareler haşlanınca hamur gibi kaldı. İkinci denememde iyice inceltip bol unla kestim, hiç birbirine yapışmadan güzelce haşlandı. Sivaslı kayınvalidem tam kıvamında bulduğunu söyledi.
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