Dumplings and filled pastries
A spinach version of Kayseri’s classic manti: small dough parcels filled with spinach and cheese are boiled and served with garlic yogurt and butter sauce with red pepper flakes.
Knead the flour, egg, water, and salt into a firm dough. Cover and let it rest for 20 minutes.
Mix the spinach and cheese.
Roll out the dough thinly and cut it into small squares. Place some filling in the center of each square and bring the corners together to shape the manti.
Cook the manti in boiling salted water over medium heat until they float, then boil for 10 more minutes.
Mix the yogurt with the garlic and spoon it over the boiled manti. Drizzle with melted butter infused with red pepper flakes and serve hot.
Freeze uncooked manti on a tray, then transfer to a bag and store for up to 2 months. Boil them without thawing. Refrigerate cooked manti for up to 2 days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.