Kuş mantısı is the most demanding version of the Turkish dumpling tradition, its dough cut into tiny squares and each one pinched by hand into the shape of a little bird. Shaping hundreds of these miniature pieces one by one takes hours, which is why it is usually reserved for special gatherings and late-night crowds.
Knead the flour, eggs, salt and water if needed into a firm dough, cover and let it rest for 20 minutes.
Mix the minced beef with the grated onion to prepare the filling.
Roll the dough thin and cut it into small squares, place a pinch of filling in the centre of each, and pinch the corners with your fingertips into a bird shape.
Boil the bird-shaped mantı in salted water in a few batches for 8 minutes, drain, and serve topped with garlicky yoghurt, melted butter and pul biber.
Do not crowd the pot when boiling the bird-shaped mantı, they will stick together and lose their shape; boil them in a few batches. Allergens: contains wheat (gluten), milk and dairy, egg.
Neredeyse 3 saat uğraştım ama tabakta gördüğümde her dakikaya değdiğini anladım, kuşların hepsi aynı boyda çıkınca gerçekten muhteşem göründü.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.