Manti Recipe

This is one of our favorite things to eat when we visit Istanbul. The fresh garlic in the sauce wakes up your tastebuds with each bite.

This recipe makes use of 2 other recipies for the pasta, and the sauce. You will need to down scale the egg noodles recipe to 2 cups of flour, and scale the yogurt sauce recipe to 2 cups of sauce.

Ingredients

Filling

Butter Sauce

Directions

Mince the garlic and finely chop the onion, and mix all of the ingredients together for the filling, and set aside.

Boil water in a large 4 quart pot.

Roll out the dough to as thin as possible 1/16 inch or less. We use a pasta maker set to number 4 or higher. Brush the top side of the dough strips with water. Use a pizza cutter to cut the dough strips into 1.5 inch squares. Place 1/4 teaspoon of meat filling on each squre. Fold the past square such that each corner comes together and 4 folds are formed, and the filling is completely sealed. Place the completed pasta on a plate, as new layers are formed lightly dust each layer, so that the pasta doesn't stick together.

Boil the noodles for 9 minutes, until they are tender.

While noodles are boiling, place yogurt sauce in a glass pie pan or other comparable dish. A quarter cup of water can be added to the yogurt sauce to heat it up. Melt butter in a small dish, and mix in cayenne pepper.

Remove Noodles with a slotted spoon and transfer into the yogurt sauce dish with a slotted spoon. Noodles can be mixed in with the yogurt, or left on top. Pour the butter mixture on top, and serve.