MANTI WITH TOMATO BUTTER AND YOGURT

MANTI WITH TOMATO BUTTER AND YOGURT image

Categories Dinner

Yield 6 people

Number Of Ingredients 19

DOUGH
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1 large egg
1/8 teaspoon kosher salt
MEAT FILLING
1/2 pound ground beef
1 small onion, grated
3 tablespoons minced parsley
1 teaspoon kosher salt
1/4 teaspoon pepper
YOGURT SAUCE
1 cup Greek yogurt
1/2 teaspoon finely grated garlic
Kosher salt
TOMATO-BUTTER SAUCE
4 tablespoons unsalted butter
2 tablespoons tomato sauce
1 teaspoon paprika
Dried mint and Aleppo pepper, for garnish

Steps:

MAKE THE DOUGH In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours. MAKE THE MEAT FILLING In a medium bowl, combine all of the ingredients and mix well. MAKE THE YOGURT SAUCE In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate. MAKE THE TOMATO-BUTTER SAUCE In a small saucepan, melt the butter over low heat. Stir in the tomato sauce â¨and paprika and keep warm. Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon â¨1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet. In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper and serve.