Tatar Boregi or Manti (Turkish Dumplings)
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 1 (12 ounce) package wonton wrappers (3.5 x 3.5 inch squares)
-
Filling
- 2 2 cups ground lamb or 2 cups ground beef
- 1 1⁄2 cups onions, minced
- 1⁄2 cup parsley, minced
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
-
Garnish
- 2 cups yogurt
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon cayenne pepper (depends on how hot you like it) or 1 teaspoon paprika (depends on how hot you like it)
directions
- Combine filling ingredients (food processor works great) and chill.
- Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up.
- Place the manti on floured baking sheet. Repeat with the rest of the wrappers and filling.
- Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep them in the freezer at least for a day.
- When ready to cook, remove from bag and place on a plate an hour before cooking. Fill a large pot with water, add pinch of salt and 1 tbsp olive oil and bring to boil over medium high heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot.
- Cook for exactly 9 minutes and then drain. Put on plates.
- While the manti boil, fry the butter in a small pan mixed with the red pepper until browned. When ready to serve, put some garlic yogurt on top of the manti, then drizzle the fried butter over the top.
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