Baked mantı where minced meat mantı are first baked in the oven and then cooked in hot broth, served with garlicky yogurt. With the crispness and deep aroma given by the roasted dough, it offers an impressive flavor different from boiled mantı.
Knead the flour, egg, salt and lukewarm water to obtain a stiff dough, then let it rest for 30 minutes. Prepare the filling by kneading the ground meat with grated onion, salt and black pepper.
Roll out the dough thin and cut into small squares; place filling on each and join the corners to close them. Arrange them in a greased baking dish.
Roast the mantı in an oven preheated to 200°C until golden. Careful: do not let them burn — they only need to take on color.
Melt the butter with tomato paste and stir it into the hot meat broth. Drizzle it over the roasted mantı and bake until the liquid is absorbed. Serve hot with garlicky yogurt.
Important: Toast the mantı until golden without burning them in the oven; if they brown too much, they'll turn tough once boiled in liquid. Contains gluten and dairy. Cooking the toasted mantı until they absorb the broth is what makes them tender. Served hot.
Toasting the mantı in a dry oven first gives a far more aromatic result than boiling them in a pot. Adding the broth gradually and letting the mantı absorb it keeps them from falling apart.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.