BEEF & SOUR CHERRY MANTI WITH TOMATO-CHILLI BUTTER
Treat yourself to a Turkish feast and put these beef and sour cherry manti (dumplings) centre stage. You can pre-make the manti and freeze them for ease
Provided by Selin Kiazim
Categories Dinner, Lunch, Pasta
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 23
Steps:
- To make the dough, put the flour and salt in a stand mixer with a dough hook. Add the egg and oil, then mix on a low speed. Gradually add about 2 tbsp water. Once the mixture starts to clump, tip out onto a lightly floured work surface and knead for about 10 mins until you have a firm, smooth dough. Cut into four portions, wrap each one and rest in the fridge for 30 mins.
- To make the filling, combine all the ingredients with some salt and mix well by hand. Fry a small amount to check the seasoning.
- Feed one piece of dough through the largest setting on a pasta machine, then fold in half before rolling again. Continue until you reach setting 2/3. Lay the dough out on a work surface dusted with semolina and cut into squares about 6 x 6cm. Spoon 1 tsp of the filling into the centre of each. Brush a little water around the edges and gather up in the centre to form a manti shape (see top image). Continue until you run out of filling, putting the finished manti on a tray heavily dusted with semolina. Keep the remaining pasta wrapped as you work. You'll have more than you need (see tip, below). Chill the manti for up to 24 hrs.
- To make the tomato-chilli butter, melt half the butter in a pan, add the oregano and tomato purée and cook briefly before pouring in the passata with a pinch of salt. Cook over a low heat for around 20 mins. Finish with a splash of sherry vinegar and a pinch of caster sugar. Heat the remaining butter until it browns, pour through a fine sieve, leave to cool for 2 mins, then add the pul biber. Combine the sauce and chilli butter and keep warm. Make the garlic yogurt by whisking the ingredients with 2 tbsp water.
- Cook the manti in boiling water for about 5 mins until tender and the meat is cooked though. Drain and serve the manti with the yogurt sauce and chilli butter, and sprinkle with pine nuts and thyme.
Nutrition Facts : Calories 607 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
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