Cızlak is a small, open-faced mantı native to Sivas breakfast tables: pieces of dough are topped with a meat filling rather than sealed shut, then boiled directly in water. It cooks far faster than closed mantı, making it a fitting morning dish.
Knead the whole wheat flour with the egg, salt and a little water into a firm dough, roll it thin and cut into small squares.
Mix the ground beef with the grated onion and salt, place a small pinch on top of each dough square, and leave it open rather than sealing it.
Drop the dough squares one by one into salted boiling water and cook for 6-7 minutes until they rise to the surface.
Arrange the drained cızlak over a mixture of yoghurt and crushed garlic, then drizzle with melted butter and red pepper flakes before serving.
Drop the dough pieces into the boiling water one at a time with space between them; if they land on top of each other they can stick together and fall apart. Allergens: contains wheat (gluten), milk and dairy, egg.
Sivaslı kayınvalidemin tarifiyle karşılaştırdım, tam buğday unuyla yapınca doku biraz daha yoğun oldu ama tadı gerçekten çok yakındı. Kahvaltıda misafirlerime de yaptım, hepsi çok beğendi.
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