Kesme mantı is a Sivas take that differs from Kayseri mantı: instead of sealing each dumpling, the dough is rolled thin and cut into squares, then boiled directly in water. It is topped with browned ground meat and garlicky yoghurt, and is often served at breakfast gatherings.
Knead the flour, egg, lukewarm water and salt into a firm dough. Wrap it 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 water for 15 minutes, then drain.
Brown the ground beef with the onion and butter, then season with pepper flakes. Mix the strained yoghurt with the garlic. Spoon the yoghurt and then the browned meat over the boiled dough squares and serve.
Toss the cut dough squares generously in flour before boiling to stop them sticking together, or they will clump as soon as they hit the boiling water. If you're taking it on a picnic, carry the browned meat and yoghurt separately and combine them just before serving. Allergens: contains wheat (gluten), milk and dairy, and egg.
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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